WOLFIE PUMPKIN CUPCAKES
1 1/2 c. whole wheat flour 1/4 c. vegetable oil
1 tbsp baking powder 2 eggs slightly beaten
1 tbsp cinnamon 1/2 c. canned raw pumpkin
1/4 c. dark molasses 1/2 c. milk
Mix dry ingredients thoroughly. Blend remaining ingredients together. Add this to dry mix. Stir until barely moistened. Line muffin pan with 12 cup cake papers and pour in batter. Bake at 350 degree for 20 minutes or till a toothpick inserted comes out clean. Cook on wire rack. Freeze any that are not eaten in one day. |