Chocolate Pumpkin Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 1/2 cup canola oil
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until combined.
3. In a large bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow to cool completely before frosting.

Interesting Facts

• Pumpkin puree is high in Vitamin A, Vitamin C, and fiber.
• Cocoa powder is a great source of antioxidants.
• These cupcakes are perfect for a fall outing or family gathering.