Pumpkin Cupcakes
1 1/2 cups whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
2 Tbsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3 eggs, slightly beaten
1 cup skim milk
1/2 cup oil
1 cup canned pumpkin
3/4 cup chopped raisins
1 Tbsp vanilla
Preheat oven to 350°F. Place 24 paper baking cups in muffin tins. Mix dry ingredients thoroughly. Mix remaining ingredients; add to dry ingredients. Stir until dry ingredients are barely moistened. Fill paper cups two-thirds full. Bake about 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin tins and cool on rack. Freeze cupcakes that will not be eaten in the next few days.
Cook's Note: I used all-purpose flour in place of the whole wheat flour.
Submitted by SandieLR
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