I'm impressed, actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't have believed that they'd be moist, tender and, most important, that the texture would be right. It was yes to all. While I was tempted to tinker with the eggs and/or oil I didn't, as I wanted to see this for myself as written. These didn't taste like pumpkin at all, which was fine by me - I didn't want them to. In fact, I wanted a bold chocolate flavor, so I added a teaspoon each of chocolate and vanilla extracts as well as a cup of miniature chocolate chips. I chose this PUMPKIN chocolate cake recipe because it doesn't hurt to infuse your cake with a little good stuff and...because I still have an abundant hoard of canned pumpkin thanks to the Great Pumpkin Shortage of a year or two or three ago. I baked this as cupcakes/muffins, 350 degrees about 18 minutes.
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I'm impressed, actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't...