Mini pumpkin-gingerbread cupcakes


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Questions, Comments & Reviews



More Great Recipes: Cupcakes | Dessert
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls