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!
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
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.