MINI PUMPKIN-GINGERBREAD CUPCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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

Notes

Categories: Cupcakes  Dessert 

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