what to do about all that pumpkin

A couple of posts back, we got an enormously large can of pumpkin puree. So I'll probably be posting pumpkin recipes for the next little while.

Pumpkin Cakes

makes 24 cupcakes or 2 x 8" square cakes

INGREDIENTS:

3 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup sugar

1/2 cup soft brown sugar

1 cup olive oil
3 large eggs
1 tbsp vanilla extract

1 tsp ground cinnamon

1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp all spice
1/2 tsp ground cloves

1 3/4 cups (15oz can) pumpkin puree

1 mashed ripe banana

1 cup chopped nuts, toasted pumpkin seeds or chocolate chips (optional)

METHOD:

1. Place oven rack in the middle. Preheat oven to 325F (165C). Line muffin tins or grease pans if using.

2. In a medium bowl, combine flour, baking powder, baking soda and whisk out any lumps. Set aside.

3. In a large bowl, beat together sugar, oil, eggs, vanilla and spices.

4. Stir in pumpkin and banana.

5. Gently fold in dry ingredients from medium bowl until just moistened. Do not overmix or else your cakes will be tough.

6. Fill prepared muffin cups or pans 1/2 full with batter. Top with chopped nuts, toasted seeds or chocolate chips if desired.

7. Bake cupcakes for 15-20 mins or cakes for 25-30 mins, until a tester inserted into the center comes out clean. Rotate pans halfway for even baking.

Cakes are best eaten the same day, but will keep in an airtight container for 3-4 days.