I am revisiting some of my old posts to share this fall season!I love pumpkin spice cupcakes! I first made this recipe last year, here is the link: http://missyscakesandaprons.blogspot.com/2010/12/pumpkin-spice-cake.html
I made them for church and made them "healthier". I was surprised how delicious they turned out with wheat flour!
Here is the revised recipe:
Pumpkin Spice Cupcakes
1 Can (15 oz.) pumpkin (about 2 cups)
2 Cups sugar (I used palm sugar)
1 Cup vegetable oil (I used grapeseed oil)
4 eggs, slightly beaten
2 Cups flour (I used 1 cup hard white wheat flour and 1 cup organic whole wheat pastry flour)
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp. salt
Combine flour, baking soda, cinnamon, and salt. In large mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well. Add the dry ingredients to pumpkin mixture, and beat until well blended. Pour into a greased 15" x 10" baking pan, or cupcake pans. Bake at 350 degrees for 25-30 minutes 15-20 minutes for cupcakes, or until cake tests done with a toothpick. Cool
I frosted them with Italian Meringue Buttercream and then sprinkled the tops with cinnamon.
Moving to MO this week!