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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cholesterol-free Pumpkin Cupcakes Recipe

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This recipe for Cholesterol-free Pumpkin Cupcakes is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 ½ c. Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
3 tsp. Pumpkin Pie Spice
1 tsp. Salt
3 c. Granulated Sugar
1 c. Vegetable Oil
1 c. Apple Sauce
15 oz. Pumpkin Puree
½ c. Water

Directions:
Directions:
Sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
In a large bowl, beat together the sugar, oil, apple sauce, and pumpkin puree.
Stir in the flour mixture, alternating adding water.
Line or grease cupcake pan.
Bake at 350º for 20 - 25 minutes, or until a toothpick inserted into the center of the largest cupcake comes out clean.
*For best flavor, store wrapped in plastic wrap at room temperature a full day before serving.

Number Of Servings:
Number Of Servings:
26 cupcakes
Preparation Time:
Preparation Time:
45ish minutes
Personal Notes:
Personal Notes:
This recipe received 1st place in a 2017 baking contest (cupcake category! Different toppings have been used as frosting; Cool Whip mixed with pumpkin pie spice, and vanilla buttercream seemed to taste best.
This recipe was originally created for dad to have a dessert at Thanksgiving, and was baked as mini cupcakes.

 

 

 

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