125 Gr. All purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Pumpkin Spice Mix
120 Ml. Vegetable oil – Canola Oil
2 Large Eggs
150 Gr. Brown Sugar
225 Gr. Pumpkin Puree
1 Teaspoon Vanilla
Preheat your over at 180 Celsius
In a large bowl and using a whisk, mix the vegetable oil, the eggs, pumpkin puree and vanilla. Beat until you have a smooth and lump free batter. Using a sieve pour the flour, soda, salt and pumpkin spices and sift everything over the wet mixture. Using a spatula, fold the flour until fully incorporated.
Pour the mixture in a cupcake tin using cupcake liners. It should give you 12 cupcakes.
Bake at 180 Celsius for 20-22 minutes.
PUMPKIN SPICE MIXTURE
2 Teaspoons Ground Nutmeg
2 Teaspoons Ground Cloves
2 Teaspoons Ground Cinnamon
2 Teaspoons Ground All Spice
I use a coffee grinder for all the spices and use about 1 large teaspoon of whole spices for each one. You will end up with approximately 3 tablespoons of Spice Mixture.
TIP DU JOUR : Once the spices are grinded, I stir in a handfull of rice and grind it into a fine powder. This will clean the grinder and remove any smell.