Pumpkin cupcakes

Name: Pumpkin cupcakes
Cook time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml margarine; 125.00 ml sugar; 2.00 eggs extra-large; 250.00 ml flour cake; 10.00 ml Robertson's baking powder; 2.00 ml salt; 1.00 ml cinnamon ground; 375.00 ml pumpkin leftover, mashed; cinnamon sugar

12 servings Cooking: 20 mins

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A great way to use up that leftover pumpkin.

By Food24 November 03 2009

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Ingredients (9)

30.00 ml	margarine
125.00 ml	sugar
2.00	eggs — extra-large
250.00 ml	flour — cake
10.00 ml	Robertson's baking powder
2.00 ml	salt
1.00 ml	cinnamon — ground
375.00 ml	pumpkin — leftover, mashed
	cinnamon sugar

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Method:

Preheat the oven to 180ºC (350ºF). Spray a 12-hollow muffin tin with non-stick spray.
Beat the margarine and sugar together in a mixing bowl and add the eggs one by one, beating well after each addition. Sift the cake flour, baking powder, salt and cinnamon together, add to the egg mixture and mix. Add the pumpkin and mix lightly. Fill each hollow three-quarters full with the mixture and bake for about 20 minutes or until a skewer inserted comes out clean. Sprinkle with cinnamon sugar and serve hot. Makes 12-15 cupcakes.