Dessert: Pumpkin Spice Cupcakes Recipe

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Spice Cupcakes Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins

Instructions

In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
Fill 20 paper-lined muffin cups three-fourths full. Bake at 350 ° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

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