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Whole Wheat Pumpkin Cupcakes

  • Yield: 18 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour 
  • 1/4 cup wheat germ (or oat bran)
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. nutmeg

Wet Ingredients

  • 1 15 ounce can packed pumpkin
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup dairy-free milk with 1t. cider vinegar, set aside to thicken
  • 1/2 cup canola oil

Instructions

  1. Pre-heat oven to 350.
  2.  Whisk top ingredients together in a large bowl.
  3. Whisk bottom ingredients together in a medium bowl.
  4. Dump wet ingredients into the dry ingredients and mix carefully with a spoon until just blended.
  5. Spoon into paper-lined muffin tins.
  6. Bake at 350 for 20 minutes, or until tops are dry and springy.
  7. Remove from pan and allow to cool completely before frosting. 

Equipment

Notes

I used Silk Coconut Milk as my milk substitute today. Read my post on  Dairy-Free Milk Alternatives for ideas. 

Find it online: https://speedbumpkitchen.com/autumn/