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Pumpkin Cupcakes

Pumpkin Cupcakes


1½ cups all-purpose flour
1½ teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1¼ cups granulated sugar
1¼ cups cooked pumpkin puree, cooled
1/2 cup vegetable oil

  • Lightly grease muffin tin (or place paper muffin cups in muffin tin).
  • Preheat oven to 350ºF (180ºC).
  • In a medium bowl, sift flour with baking powder, baking soda, spices and salt.
  • In another large bowl, whisk eggs with sugar, pumpkin puree and vegetable oil. Blend pumpkin mixture with flour mixture.
  • Evenly spoon into muffin tin (or paper muffin cups).
  • Bake in preheated oven about 18 to 20 minutes, or until a cake tester inserted in the centre of muffins comes out clean and muffins are set when tops are touched.
  • Remove from oven and set aside to cool on a rack for 5 minutes, than remove muffins from pan and cool completely.
Makes 12 servings.

Per cupcake:
234. calories, 2.8 g protein, 10.1 g fat, 34 g carbohydrates 1 g dietary fibre 32 mg calcium, 1.2 mg iron, 8 mcg folacin. Excellent source of vitamin A.

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