Ingredients

The following ingredients have 10 Servings
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin spice extract, optional
  • 1 15oz can pumpkin puree

Instruction

  • Preheat oven to 350 degrees.  Line a muffin tin with papers and set aside (or spray loaf pans with non-stick spray.
  • Combine flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda, and cocoa powder in a large mixing bowl and whisk until combined.  Create a well in the center and add oil, sugar, brown sugar, eggs, extracts, and pumpkin.  Mix everything together until well combined, but don’t overmix.  
  • Place batter in prepared muffin tins and bake for 12-15 minutes.  Toothpick inserted in center should come out with just moist crumbs attached. 
  • Yields about 1.5 dozen muffins, or 2 standard loaves.  If you’re baking mini loaves, or regular loaves, you’ll have to eyeball the baking time.  I only timed muffins for you!  For cupcakes, just pick your favorite frosting.  Favorites of mine are: Brown Sugar Caramel Frosting and Cream Cheese Frosting. Let cool completely before frosting.