Mini pumpkin-gingerbread cupcakes
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1 cup packed natural cane sugar
1/2 cup expeller pressed canola oil
2 organic eggs
2 tsp vanilla extract
1 cup canned pumpkin
Preheat oven to 350°F. Line a miniature muffin pan with mini cupcake liners or spray and flour the pan using canola or olive oil cooking spray. Set aside.
In a large mixing bowl, stir together the flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together the canola oil, eggs, vanilla and pumpkin. Pour into flour mixture and stir to combine.
Spoon the batter into the prepared pan and bake for 15 minutes or until done when tested with a toothpick. Allow the cupcakes to cool in the pan for 15 minutes then continue to cool on wire racks.
Makes 32 mini cupcakes