Light and Moist. Good any time of the year. Add cream cheese frosting and you have pumpkin cupcakes!
Ingredients
Mix together in bowl:
- 4 eggs
- 1 c oil
- 1 ½ c water
- 2 tsp. vanilla
- 3 c brown sugar
- 15 oz. canned pumpkin
Add to above and mix:
- 3 ½ c flour (whole wheat is preferred)
- 2 tsp. baking soda
- 2 tsp. salt
Add and mix:
- 3 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ginger
- ½ tsp. cloves
Instructions
Fill muffin cups ¾ cup full. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Remove from pans to cool.
