2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1-3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup Olive Gourmet Ultra Premium EVOO – Mild or Medium
4 large eggs
Preheat oven to 350o and line three standard cupcake tins (36 cupcakes) or one giant cupcake tin (12 cupcakes) with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition.
Add the flour in three parts to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Frost with cream cheese icing or sweetened mascarpone with a dash of vanilla and cinnamon added.
Optional: Add 1/2 cup chopped walnuts and/or raisins if desired.