PUMPKIN CUPCAKES

INGREDIENTS:

• 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 sweet Arbequina Extra Virgin Olive Oil
• 4 large eggs

DIRECTIONS

Line three standard muffin tins or one giant muffin tin 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 additions 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. Makes 36 standard cupcakes or 12 giant cupcakes