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Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sugar
1/2 cup expeller pressed canola oil
2 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin purée

Description

These Versatile Little Cakes Can Be Enjoyed As Breakfast Muffins, Snacks Or Dessert. By Using Natural Cane Sugar, Whole Wheat Pastry Flour And Expeller Pressed Canola Oil, These Cupcakes Are A More Healthful Version Of The Common Seasonal Cupcakes That Co

Wholefoods