I served these 3 years ago for a Thanksgiving treat and they were a hit! I've decided they needed a resurrection. Try this recipe and let me know what you think. Enjoy!!!
Cupcakes




I served these 3 years ago for a Thanksgiving treat and they were a hit! I've decided they needed a resurrection. Try this recipe and let me know what you think. Enjoy!!!
Cupcakes
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a small cup, combied the almond milk (or soy milk) and vingear. Allow mixture to rest for 5 minutes.
3. In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
4. In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla and almond milk-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, filling each liner about ¾ full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake emergest clean. Allow cupcakes to cool completely before frosting.

