With Halloween on its way, many folks are eyeing up pumpkins with thoughts of jack-o-lanterns and the like. That's a shame because pumpkins are a nutritional powerhouse that add moisture to recipes.
This recipe is one of my tried and true favorites to have on hand. Why's that? It's simple -- you can make a batch (or two) and frost whatever you want to have on hand and freeze the rest for use when things get busy. Cupcakes are a perfect way to control portion sizes and they seem among the most festive treats around. No wonder kids get so excited about them! It's about time that grown-ups join the fun!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
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