1 ~ 15 oz can pumpkin purée, not pie filling
1/2 c half and half
1/3 c honey
1 t vanilla extract
2/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Dash of each; cinnamon, ground ginger, nutmeg, and cloves
Preheat oven to 350. Line 12 cup muffin tin with foil liners or use silicone liners. Set aside.
In medium bowl, mix pumpkin, eggs, half and half, honey, and vanilla until well mixed. Sift flour, soda, baking powder, spices, and salt into bowl with pumpkin and mix well. Divide evenly into muffin tin and bake 20 to 25 minutes, or until tops are not tacky.
Remove from oven to wire rack to cool 20 minutes. Place in freezer 20 minutes. Remove from liners and enjoy with light whipped cream, if desired. Yield 12 cupcakes, 99 calories each (without whipped cream).
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