Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Method
Line 12 large muffin cups with paper liners; set aside.
In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)
Nutritional facts Per cupcake: about
- Sodium 143 mg
- Protein 3 g
- Calories 222.0
- Total fat 10 g
- Cholesterol 31 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 2.0
- Vitamin A 42.0
- Vitamin C 2.0
