Pumpkin Cupcakes

  • 1 c. whole wheat flour
  • 1 1/4 c. all purpose flour
  • 1 T. baking powder
  • 1/2 tsp. baking soda
  • Pinch salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1/4 c. butter
  • 1/4 c. canola oil
  • 1 1/3 c. sugar
  • 2 eggs
  • 1 c. pumpkin puree
  • 3/4 c. skim milk

Whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a small bowl. Set aside.

Cream the butter, canola oil and sugar. Add the eggs and pumpkin and mix until well blended. Add the flour mixture alternately with the milk ... beginning and ending with the flour mixture.

Spoon the batter into a paper-lined muffin pan. Bake at 375 degrees for 25 minutes. Cool completely and frost with cream cheese frosting, if desired.

  • Yields: 24 cupcakes
  • Preparation Time: 45 minutes
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