🎃 🧁
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon ginger powder
* 1/4 teaspoon nutmeg
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup vegetable oil,, or canola
* 3/4 cup white sugar
* 1/2 cup brown sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 3/4 cup pure pumpkin
* 1/3 cup milk
Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
Mix in the pumpkin.
With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
Bake in the center rack of your oven for
16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick
comes out clean.
