Ingredients
24
24 servings
- •2 cups white sugar
- •1 ¾ cups all-purpose flour
- •⅓ cup cocoa powder
- •1 ½ teaspoons baking powder
- •1 ½ teaspoons baking soda
- •1 teaspoon salt
- •2 eggs
- •1 cup pumpkin puree
- •1 cup milk
- •½ cup canola oil
- •2 teaspoons vanilla extract
- •⅓ cup boiling water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
- Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.
Nutritional Facts
Per 24 servings
- Calories: 157
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 18g
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