Cupcake Batter
1 1/2 cups fresh or canned pumpkin
1/2 cup firmly packed brown sugar
1/2 cup water
1/3 cup canola oil
1 tsp pure vanilla extract
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raisins
Cinnamon Frosting
2 cups powdered sugar
1/2 tsp cinnamon
About 1 to 1 1/2 tbs almond or rice milk (or water)
- Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners or coat with nonstick cooking spray.
- Mix pumpkin, brown sugar, water, oil, and vanilla with an electric mixer until well blended.
- Stir in flour, baking soda, salt, and raisins.
- Pour batter into muffin tin and bake 20-25 minutes.
- Let muffins cool while you prepare the frosting.
- For the frosting, mix powdered sugar, cinnamon, and your choice of liquid. Start with 1 tbs of liquid and add more based on the consistency you want.
*If you try this recipe, please share your feedback below.
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