Ingredients
- 2 large eggs
- 1 ½ cups sugar
- 1 ½ cups plain pumpkin puree (not fresh puree – it gets too runny)
- 1/2 cup unsalted butter (melted)
- 2 tbsp powdered instant coffee
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- cooking spray
Directions
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Whisk together the eggs, sugar, pumpkin puree, butter and instant coffee together in a large bowl. Then mix together the flour, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice and cloves together in a separate bowl, and add to the pumpkin mixture and mix together.
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Spray a skull pan* with cooking spray and bake for 30-35 minutes at 350 degrees until fully cooked. Allow it to cool for 15 minutes in the pan, then remove from the pan and cool completely on a cooling rack.
*If you do not have a skull pan, you can also use a muffin pan with 6 medium forms.
Recipe developed by Cayla Gallagher
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Recipe Ratings and Reviews
I used the mini skull pan and got 60 plus from the recipe. I cut the sugar to one cup but otherwise followed the recipe as written. They were not very sweet but enough, and if I sprinkle with powdered sugar, sweet enough. The batter was quite thick, so I wet my finger and gently pressed each into the mold. Overall, I’m pleased. In addition, one or two is just enough. If you only get six servings, each would be enough for three people.