Chocolate Pumpkin Cupcakes
Ingredients
- 1/2 cup Farmer's Market Foods Organic Pumpkin
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup vegetable oil
- 1/3 cup water
- 2 eggs
Instructions
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Preheat oven to 350 F.
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Sift together the dry ingredients. In a separate bowl, combine the vegetable oil, water, canned pumpkin, and eggs. Slowly add the dry ingredients to the wet, and mix until blended.
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Pour batter into greased muffin tins, about 3/4 of the way full. Bake for 15-20 minutes. Top with your favorite chocolate icing, and serve.
Have a lingering can of pumpkin that you don’t know what to do with? Here’s a sweet recipe for you!