These moist whole wheat pumpkin cupcakes are a perfect way to celebrate the holiday season. These pretty yellow cupcakes are eggfree too-
I have been wanting to make something interesting with pumpkin ever since i saw all these super yum Halloween special recipes. With the elder kids off to school and the littlest one fast asleep, I ended up doing what I like best – ‘baking’.
I had put them in the oven in no time. And in another twenty minutes my home smelt all warm and cozy. What really made me fall in love with these was the colour, such a lovely orange-yellow. It reminded me of the morning sun during winters. I would have called them muffins but the texture is super soft and spongy. This wholewheat pumpkin cupcakes recipe is a keeper.
Try these healthy beetroot chocolate cupcakes too.
Whole Wheat Pumpkin Cupcakes
Warm and golden pumpkin cupcakes perfect for the holiday season.
Pumpkin puree- Take half a medium sized yellow pumpkin and remove the seeds. Cook in a pressure pan for 2 whistles. Cool , scoop out the the cooked pulp and discard the peel. Blend into a smooth puree in the mixer. Use 1 cup of this for the above recipe.
Sieve all the dry ingredients together 6-8 times.
Pre heat the oven at 180 degrees for 10 mins.
In a mixer blend together the sugar, milk , oil and the pumpkin puree. Pour into a large mixing bowl.
Fold in the sieved flour until no lumps are left.
Add the essence and using an egg beater / fork beat the batter for 30 seconds.
Spoon the batter into greased and lined cupcake molds.
Bake at 160 degrees for 20 minutes or until the skewer inserted comes out clean.
Allow to cool for 5 minutes and enjoy your pumpkin cup cakes.
1.Oven temperature and time may vary. You can check on your cake after about 15 minutes.
2.Sieving the dry ingredients for 6-8 times is very crucial for the final result ,since this helps the cake to rise well. This is also important because we are using whole wheat flour, which is on the denser side.