1 16 oz can pumpkin (be sure this is pumpkin and not pumpkin pie starter)
1 cup oil (I use grapeseed oil but any mild oil like canola, safflower, sunflower will work)
2/3 cups cold water
1 tsp vanilla
3 cups sugar
3 1/2 cups whole wheat pastry flour or all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 1/2 tsp salt
Preheat oven to 350 degrees F. Mix together all the wet ingredients (pumpkin, eggs, oil, water, vanilla). Sift/mix the dry ingredients together in a separate bowl (sugar, flour, baking soda, pumpkin pie spice, salt). Add the dry ingredients to the wet ingredients and mix. Pour into two greased bread pans. Bake at 350 for 55-65 minutes, or until a toothpick comes out clean. Cool and enjoy!
These were very simple. I just took a yellow cake mix. Added the water and eggs but substituted a 16 ounce can of pumpkin for the oil and added 2 tsp of pumpkin pie spice. I cooked the cupcakes according to the cake box instructions. When they were cooled, I iced them with white icing. They came out nice. The recipe made 24 cupcakes.
I'm still on a pumpkin kick (and my family loves pumpkin also)! I anticipate more goodies from my kitchen in the future! Happy October!