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Mar 21

Written by: SuperUser Account
Sunday, March 21, 2010 


1 and a half cups sugar
Half a cup cooking oil
2 eggs
2 cups All-purpose flour
1 teaspoon baking powder
half teaspoon baking soda
pinch of  salt
full pinch of salt ground cinnamon
pinch of  ground nutmeg
pinch of ginger
1 cup canned pumpkin
1 cup pecan, coarsely chopped, seperated


1. Preheat oven to 160 to 220 degrees ovens may varey. Grease the bottom of muffin pan; set aside. In a large mixing bowl, beat eggs and sugar until smooth with an electric mixer on medium speed. Add oil and beat well. Beat in pumpkin. Set sugar mixture aside.

2. In a large bowl, combine sifted flour, baking soda, baking powder, salt, cinnamon, nutmeg. Fold flour mixture to the sugar mixture. Whisk that until combined. Add chopped peacans and mix that well.
3. Spoon batter into prepared muffin pan. Sprinkle some pecan on top of each cupcake
4. Bake until wooden toothpick inserted near center comes out clean.
5. Cool in pan on wire racks for 10 minutes. Remove from pan. Enjoy

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