Pumpkin Cupcakes - Golden Cupcakes Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Serves/Makes:24 Ingredients 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 Preparation 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. Comments These cupcakes freeze well. To frost, use Cream Cheese Frosting from Gingerbread Muffin recipe. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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