Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you. These cakes were baked in cannele molds, available at baking stores. They're just as sweet made in muffin pans. You can also use a 5-by-9-inch loaf pan; bake 70 minutes.
Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table. Serving them is even simpler when you make everything the day before.