Pumpkin Cupcakes
1 cup boiling water
1 cup currants (or raisins)
1/2 cup butter, softened
3/4 cup honey
1/4 cup molasses
2 eggs, beaten
1 tsp vanilla or maple extract
1 cup mashed cooked pumpkin
2 cup whole wheat pastry flour
1 cup soy flour
2/3 cup dry milk powder
Salt to taste
1/4 tsp baking soda
4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp each ground cloves, allspice, and nutmeg
1/2 cup milk
1 cup chopped walnuts
Pour boiling water over currants in bowl; set aside. Cream butter, honey, and molasses until light and fluffy. Beat in eggs, vanilla and pumpkin. Sift flours, dry milk, salt, soda, powder, and spices into medium bowl. Drain currants and toss with 1 cup flour mixture. Add remaining flour mixture to batter alternately with milk, mixing well after each addition. Fold in floured currants and walnuts. Spoon into greased and floured pans. Bake at 350 for 25 min or until cake tests done.