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Ingredients
- 2Â 2/3 c. all-purpose flour
- 2 tsp baking soda
- 2 tsp baking pwdr
- 2 tsp grnd cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp grnd cloves
- 1 tsp salt
- 2/3 c. minced walnuts
- 1 c. raisins
- 1 can solid-packed pumpkin (15 ounces)
- 1 c. granulated sugar
- 1 c. dark brown sugar
- 1 c. canola oil
- 4 x Large eggs
Directions
- Preheat oven to 350 degrees. Line 3 standard muffin tins with paper liners.
- In a large mixing bowl, sift together the flour, baking soda, baking pwdr, cinnamon, nutmeg, cloves and salt. Add in the walnuts and raisins and gently toss with the flour mix. This will help prevent the nuts and raisins from sinking to the bottom.
- In a separate large mixing bowl, whisk together the pumpkin, sugars and oil. Add in the Large eggs one at a time, whisking well after each addition. Add in the flour mix in three batches, stirring with a wooden spoon just till combined.
- Fill muffin c. about three-fourths full. Bake till the cupcakes are golden and a wooden pick inserted in the center comes out clean, about 20-25 min. Cold tin on a wire rack for 10 min, then remove cupcakes and cold them completely.
- Frost and decorate as desired.
- Makes 36 cupcakes.
- Cook's note: If you like, substitute 1/2 tsp. pumpkin pie spice for the nutmeg and cloves.
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