- 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
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.
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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