Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup unbleached white flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 cup packed natural cane sugar
- ½ cup expeller pressed canola oil
- 2 organic eggs
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
Directions
Preheat oven to 350°F.
Line a miniature muffin pan with mini cupcake liners or spray and flour the pan using canola or olive oil cooking spray.
Set aside.
In a large mixing bowl, stir together the flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar.
In a separate medium bowl, whisk together the canola oil, eggs, vanilla and pumpkin.
Pour into flour mixture and stir to combine.
Spoon the batter into the prepared pan and bake for 15 minutes or until done when tested with a toothpick.
Allow the cupcakes to cool in the pan for 15 minutes then continue to cool on wire racks.
When cool, frost with maple cream cheese frosting.