Pumpkin Cupcakes
7th Oct 2024
Thoroughly grease a standard cupcake pan with one teaspoon of Con’ Olio’s All Natural Butter Olive oil
In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons Con’ Olio’s All Natural Butter EVOO
2/3 cup sugar
3 large eggs, lightly beaten
Mix until combined:
2 cups pumpkin puree
1/2 cup toasted chopped walnuts or pecans (optional)
Combine the wet ingredients in the bowl with the dry ingredients. Scoop the batter in the pan. Bake at 350 between 15- 20 minutes. Let cool in the pan on a rack for 5 to 10 minutes before removing. Sprinkle with powdered sugar.