Bellwether Farms

Yeild: Makes 12 muffins

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 4 tablespoons butter, softened
• 2 egg white
• 1/2 cup pumpkin puree
• 4 tablespoons skim milk
• 2 teaspoon maple extract (vanilla can be substituted)
• 1- 7.5oz Bellwether Farms Fromage Blanc 
• 2 tablespoons butter, softened
• 4 tablespoons confectioners’ sugar
• Grated zest of 1 lemon

Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, allspice and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and extract. Add dry ingredients; stir until just combined. Pour batter into lined muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes.

Beat fromage blanc, butter and confectioner sugar in a bowl with a hand mixer until smooth. When cupcakes cool, frost and garnish with zest.