Pumkin Bread Cupcakes

Pumpkin puree, canned, without salt, 1 large can
Egg, fresh, 4 large eggs
Canola Oil, 1/2 cup
Motts Natural Apple Sauce, 4 oz snack cup, 1/2 cup
Water, tap, 2/3 cup (8 fl oz)
Granulated Sugar, 2 cup
Brown Sugar, 1 cup, packed
Raisins, 1 cup, packed
Walnuts, 1 cup, chopped
Vanilla Extract, 1 tsp
Flour, whole grain, 3 1/2 cup
Baking Soda, 2 tsp
Salt, 1 tsp
Cinnamon, ground, 2 tsp
Ginger, ground, 1/4 tsp
Nutmeg, ground, 1 tsp

Alternatives to this recipe have already been made but can add 1/2 cup oil and take away the apple sauce, add 1 cup granulated sugar for the brown sugar and raisins and nuts. Vanilla is optional. To make more healthy add 6 tablespoons of ground flaxseed. Can be made into loafs using 3 greased loaf pans 7 x 3.

Preheat oven to 350 degrees and pre-cupcake wrappers. In Large bowl mix wet incredients and in seperate bowl mix dry ingredients and combine until blended, do not over mix pour into cup cake wrappers. Bake for about 25 to 30 minutes or until you can put a toothpick in and it comes out clean. Let cool before eating.

Serving Size: Makes 24 cupcakes - 1 cupcake serving

Number of Servings: 24

Recipe submitted by SparkPeople user GDELAHANTY.