Pumpkin Cupcakes

I found this pumpkin cupcake recipe, in a Child magazine in 2002.  It has been a hit, every time I make them.  I will even make them without the frosting, regularly.  A cream cheese frosting is really delicious. 

Pumpkin Cupcakes

2 1/2c white flour
1c  whole wheat flour
1T baking powder
1t baking soda
2 1/2t cinnamon
1t nutmeg
1/4t salt
1 1/2c pumpkin
1/2c applesauce
1/2c canola oil
1c sugar
3 egg whites
2t vanilla extract

Preheat oven to 350F
Prepare 24 muffin paper liners.
In a large bowl: combine the first 7 ingredients.  Set aside.
In a small bowl: combine pumpkin and applesauce.
In a large bowl: cream together the oil and sugar.  Then, slowly, add the vanilla and eggs. Gradually, add the pumpkin mixture, and the flour mixture until well combined.  Evenly distribute the batter into the muffin cups. Bake for 23-25 minutes or until an inserted toothpick comes out clean.

When cooled, frost with your topping of choice, or sprinkle with powdered sugar, or do nothing at all!