Pumpkin Confusion

• 15 ounces pumpkin Libby's
• 4 eggs
• 1 cup olive oil Vegetable works too.
• 2/3 cup water
• 2 cups white sugar
• 1 cup dark brown sugar packed
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 tablespoon pumpkin spice

1. Preheat oven to 350 degrees F. nnIn a large bowl, mix: nn1 (15 ounce) can of Libby's Pumpkinn\n4 eggs nn1 cup of olive oil (Vegetable works too.) nn2/3 cup of water nn2 cups of white sugar nn1 cup of packed dark brown sugar nn1 teaspoon of vanilla extract
2. In a separate bowl, whisk: nn3 and 1/3 cups of flournn2 teaspoons of baking powdernn1 and 1/2 tsp of saltnn1 tablespoon of cinnamon nn1 and 1/2 tablespoons of pumpkin spice
3. Once you've prepared your wet and dry ingredients in two separate bowls, pour your dry ingredients onto your wet ones. Gently fold the wet ingredients over and into the flour mixture until it's just incorporated. You're looking for a consistently thick pudding like texture with m&m ish sized lumps, and no loose flour around the bottom of the bowl. Try not to stir or work the batter too much.
4. Spray your pans with a nonstick cooking spray. Spoon/pour batter into pans until they are about 3/4 of the way full.
5. I get 12 cupcakes, and a loaf of bread (20-22 minute cook time.), or two 9'' round cake pans (30-45 minute cook time), or one 8x13'' baking/cake pan (45-55 minute cook time.) nnCooking times do vary based on oven, and type of material your pans are made out of. nnYou'll know when your delicious treat is done when you can stick a toothpick through the center and it comes out clean.

pumpkin, eggs, olive oil, water, white sugar, vanilla, flour, baking powder, salt, cinnamon, pumpkin spice

Taken from www.yummly.com/recipe/Pumpkin-Confusion--1349770 (may not work)