*Makes 2 dozen Pumpkin Muffins
This recipe is adapted from King Arthur Flour's Pumpkin Cake Doughnuts Recipe. I didn't have donut pans so I made them into muffins.
They don't rise a whole lot, so your cupcakes will be short and fat if you follow my directions.
Check out the original version here: http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe
*This is my version, using more pumpkin and only cinnamon instead of pumpkin spice. Posted here for my convenience and so that I remember exactly what changes I made so that I can make this again.
Ingredients:
1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 Farmer's Market Organic Pumpkin 15 oz can
3/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1. Add canola oil, eggs, sugar, pumpkin puree, cinnamon, salt, and baking powder to bowl. Mix well.
2. Add flour until well incorporated.
3. Add cupcake liners to cupcake/muffin tins. Fill 3/4 of the way.
4. Add Ghirardelli Milk Chocolate Chips to 1/2 of the batch. It's nice to have variety. :)
5. Bake at 350 F for 23 minutes.
6. Store in an airtight container at room temperature for 2-3 days max.
