Sunday, October 4, 2009
Adapted from Martha Stewart, Halloween 2004
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup packed Splenda brown sugar blend
1 cup granulated sugar
1 cup (2 sticks) Smart Balance Butter Blend
2 large eggs, slightly beaten
1/2 cup Egg Beaters
1 can (15 oz) pumpkin puree
Preheat oven to 350 degrees.
Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
These cupcakes are so good and very moist. The pumpkin flavor isn't overpowering, and these definitely taste more like cupcakes than muffins. Patrick has declared them to be the best cupcakes ever, and prefers them without cream cheese icing.
Martha says the batter yields 18, but I stopped at 24 and probably could have gotten at least 4 more.