I decided to revisit my cup-muffin recipe (a cupcake-like muffin/muffin-like cupcake) with this canned nectar from the Autumn gods, and I was not disappointed.
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I started with a sugar-free white cake mix, a can of pumpkin puree, and a little water. I mixed the three ingredients together, adding water as needed. The end result was a mixture about the thickness of, say, creamy mashed potatoes or squash. (When I eventually 'poured' it into cupcake papers in my muffin pan, I had to use my finger to gingerly coax it out of the ladle.) I added chopped walnuts and some cinnamon and nutmeg. I didn't measure, of course, but I would recommend a tablespoon or two, depending on how deep your love of cinnamon and nutmeg runs. Mine needed to run a little deeper on this recipe, so next time I will ere on the side of excess.
I plopped (really a more accurate term than 'poured') my batter into cupcake liners until all of the available muffin wells were full to the top of the wrappers. I threw a few unsalted sunflower seeds on top (I find killer seeds at Trader Joes) for added crunch and flavor. I baked them according to the temperature and time listed on the box; the temperature was fine, but because the pumpkin is so wonderfully moist, they needed to bake substantially longer. I let mine go an extra ten minutes, and they're still ridiculously moist. On the one hand, that enhances their deliciousness; they have a sticky top, as though coated in a glaze. On the other hand, they are messy to eat. That said, I would suggest baking them until they meet your specifications.
Dear me, these are heavenly. The flavor of the white cake still comes through, but the pumpkin is undeniable. With the added texture of walnuts and the earthiness of the sunflower seeds, these cup-muffins are, by far, one of my favorite desserts/snacks. And I don't feel the least bit guilty eating them-- with or without fork in hand!
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