Martha Stewart's Pumpkin Cupcakes

Martha Stewart's Pumpkin Cupcakes

(This recipe has been cut in half. The original is for 18 cupcakes. It's also been modified to remove the two sticks of butter and is replaced with canola oil.)

1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp coarse salt
½ tsp ground cinnamon
½ tsp ground ginger
1/8th tsp nutmeg
1/8th tsp ground allspice
½ cup packed light-brown sugar
½ granulated sugar
½ cup canola oil
2 large eggs, lightly beaten
1 cup (8 oz) pumpkin puree

Preheat oven to 325 degrees.

Beat eggs with sugars and oil, add dry, then mix with a whisk. Fill paper cupcake liners half way.

Bake for 20-25 minutes or until a toothpick comes out clean.

Yield 12 cupcakes.

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