Inspired by Sally's Baking Recipes
140g WhatIF Foods' BamNut Airy Milk
120ml vegetable oil
100g granulated sugar
67g light brown sugar
340g pumpkin puree
219g Cake Flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon salt
Preheat oven to 200°C.
Mix all the wet ingredients.
Whisk all the dry ingredients. Sieve them.
Mix the wet ingredients and the dry ingredients. Fold everything together until combined.
Pour 30g batter into each small cupcake liner.
Bake 5 minutes at 200°C. Then, reduce the oven temperature to 180°C. Bake the muffins for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
Serve while hot!