Kirly Sue鈥檚 Vegan Pumpkin & Raisin Cupcakes (Serves 8)
INGREDIENTS
2 cups cooked pumpkin
2 ½ cups flour
2 cups granulated sugar
2/3 cup canola oil (can also use rapeseed oil or light olive oil)
½ cup almond milk (can also use rice milk)
2 teaspoons vanilla extract
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons ground cinnamon
1 pinch of salt
1 cup of raisins
METHOD
- Preheat oven to 180°C / 350°F.
- Line a muffin tin with cupcake cases.
- In a medium mixing bowl, mix together the pumpkin, canola oil, almond milk, sugar and vanilla.
- When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon & salt.
- Use a fork or whisk -- not an electric mixer.
- When thoroughly mixed, pour in the raisins and stir well
- Pour mixture into the muffin tin -- filling each space about 2/3 full. (The cupcakes will rise quite a lot, so don't over fill the cupcake cases).
- Bake at for approx. 22 minutes or until a tooth pick placed in the centre comes out clean.
