Pumpkin Cupcakes

13 ingredients
9 steps

Ingredients

  • 1 1/2 c. whole wheat flour
  • 1 c. all-purpose flour
  • 2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. skim milk
  • 1 c. canned pumpkin
  • 1 Tbsp. vanilla
  • 3/4 c. sugar
  • 2 Tbsp. baking powder
  • 1/2 tsp. nutmeg
  • 3 eggs, slightly beaten
  • 1/2 c. oil
  • 3/4 c. raisins

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Place 24 paper baking cups in muffin tins.
  3. 3
    Mix dry ingredients thoroughly.
  4. 4
    Mix remaining ingredients; add to dry ingredients.
  5. 5
    Stir until dry ingredients are barely moistened.
  6. 6
    Fill paper cups 2/3 full.
  7. 7
    Bake about 20 minutes or until toothpick inserted in center comes out clean.
  8. 8
    Remove from muffin tins and cool on rack.
  9. 9
    Freeze cupcakes that will not be eaten in the next four days.

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