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Oven 350 F Yields: 2 dozen |
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| 4 eggs
1 2/3 cup sugar 2/3 cup canola oil
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Beat together on high speed for a minute. |
| 1 (15 oz) can pumpkin
2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon ½ tsp nutmeg
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Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch. If preferred, bake in a 9×13 baking pan and cut into bars. When cool, frost with Vanilla Buttercream Frosting. |