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Pumpkin Cupcakes Recipe


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     Pumpkin Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   22 Cupcakes

2 1/4 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground all-spice
1Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar (loosely packed)
2 eggs
3/4 cup milk
1 (15 oz) can pumpkin puree

Preheat oven to 350 degrees. Line 2 muffin pans with paper liners. Set aside.
In a medium bowl, blend flour, cinnamon, nutmeg, ginger, all-spice, baking powder, baking soda, and salt. In a large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into the pumpkin mixture and stir until blended.
Pour the batter into the muffin tins. Bake at 350 for 20 minutes.
Cool cupcakes and then frost if desired.

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