Having a daughter with severe food allergies, I have to get creative with how I feed her. It is really hard to find ready made things that she can eat. I love making these pumpkin cupcakes for her so I know exactly what is in them!
Ingredients:
2 2/3 cup flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1/4 + 1/8 t ground nutmeg (I like the extra 1/8 tsp for a little extra zing)
1/4 tsp ground cloves
15 oz pumpkin puree
1 cup light brown sugar
1 cup sugar
1 cup olive oil or canola oil
4 eggs
Directions:
Preheat the oven to 350 degrees.
Mix the flour, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt together in one bowl. Whisk together until blended. Set aside
In a mixing bowl, put the pumpkin puree, sugar, oil, and light brown sugar together. Mix until smooth. Then beat one egg at a time into the mixture until it has a uniform consistency.
1/4 cup at a time at the flour mixture to the pumpkin puree mixture. Make sure the two are completely blended until you get a consistent looking batter.
Spray muffin pan, and fill each up about 3/4 of the way full. I love making mini cupcakes too! This recipe makes about 30 cupcakes or 60 mini cupcakes.
Place in oven for 18-20 minutes for regular cupcakes. Let cool before frosting, and enjoy!
This recipe is nut-free and dairy free! Great for those with allergies.
About Ashley Sears
What Crunchy Peeps are Saying