Pumpkin-Gingerbread Cupcakes

Pumpkin-Gingerbread Cupcakes

Makes 12 regular or 32 mini
These versatile cupcakes can be enjoyed as breakfast muffins, snacks or dessert. Frost with Maple Cream Cheese Frosting, if you like.
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup canned pumpkin purée
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Preheat the oven to 350°F. Line a 12-cup muffin pan with liners. Set aside. (Alternatively, line mini-muffin pans with liners for bite-sized treats.)

In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine. 

Spoon batter into the prepared pan and bake for 20 to 22 minutes, or until done when tested with a toothpick. (If making mini cupcakes, bake for 15 minutes.) Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.
Nutritional Info: 
Per Serving: Serving size: 1 cupcake, without frosting, 180 calories (70 from fat), 8g total fat, 30mg cholesterol, 110mg sodium, 24g carbohydrates, (2 g dietary fiber, 12g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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