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Pumpkin Cupcakes - Golden Cupcakes
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Recipe Information

  • 1-1/2 cups (350 ml) whole wheat flour
  • 1 cup (225 ml) all-purpose flour
  • 3/4 cup (175 ml) sugar
  • 2 tbsp (30 ml) baking powder
  • 2 tsp (10 ml) cinnamon
  • 1/2 tsp (2 ml) nutmeg
  • 1/4 tsp (1 ml) salt
  • 3 eggs, slightly beaten
  • 1 cup (225 ml) skim milk
  • 1/2 cup (125 ml) vegetable oil
  • 1 cup (225 ml) canned pumpkin
  • 3/4 cup (175 ml) golden raisins
  • 1 tbsp (15 ml) vanilla flavoring
  • Preheat oven to 350 degrees (175 C.).
  • Place 24 paper baking cups in muffin tins.
  • Stir together dry ingredients.
  • Mix remaining ingredients and add to dry ingredients, stirring until barely moistened.
  • Fill paper cups two-thirds full.
  • Bake for 20 minutes or until toothpick inserted in center comes out clean.
  • Remove from tins and cool on rack.
These cupcakes freeze well. To frost, use Cream Cheese Frosting from Gingerbread Muffin recipe.

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