This recipe makes 12 delicious fluffy cupcakes.
Ingredients & Instructions:
1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
2. Mix these wet ingredients in a small bowl first and set aside.
- ¼ cup plain soy milk
- 1 teaspoon cider vinegar
3. Mix these wet ingredients together in a medium bowl and set aside.
- ½ cup pumpkin puree
- ½ cup canola oil
- 1 teaspoon vanilla
In case you’re wondering, here’s the pumpkin I used:
3. Then, while those sit, mix these dry ingredients together in a large bowl:
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2/3 cup white granulated sugar (or you could use 1/3 white sugar and 1/3 cup packed dark brown sugar)
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1/2 cup crushed pecans (optional – oh and I used mixed nuts because that’s what I had)
4. Put the wet ingredients together and add to the dry, mixing until just combined.
5. Divide the batter into the cups, filling each liner about ¾ full.
6. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
I also love all things Pumpkin! might try this recipe out this weekend. Nice photos with your instructions, and who doesn’t love cupcakes?!!
oh me too..Pumpkin is all my life is about right now! A few years ago I had these amazing pumpkin cookies from a local bakery that has since gone out of business – I would LOVE to figure out their recipe – they were amazing!! It is kinda fun to attempt to duplicate them though and eat all the “incorrect” versions :)