Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Place 24 paper baking cups in muffin tins.
3
Mix dry ingredients thoroughly.
4
Mix remaining ingredients; add to dry ingredients.
5
Stir until dry ingredients are barely moistened.
6
Fill paper cups 2/3 full.
7
Bake about 20 minutes or until toothpick inserted in center comes out clean.
8
Remove from muffin tins and cool on rack.
9
Freeze cupcakes that will not be eaten in the next four days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. whole wheat flour, 1 c. all-purpose flour, 2 tsp. cinnamon, 1/4 tsp. salt, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes

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