I strongly recommend spraying the paper muffin liners or using Wilton's silver liners. Things won't stick to those. I buy them for $1.99 at Michael's.
3 C sugar
1 C oil (I often use applesauce or chunky applesauce)
4 eggs (also have used egg beaters with good results)
2 tsp vanilla
Mix together until combined
3 1/2 C Pamela's Gluten Free Bread Mix
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
sift dry ingredients, then add wet to dry
2/3 cup milk (soy works great, skim works great)
1 3/4 cups pumpkin (canned - just a regular size can)
add half the milk, mix, half the pumpkin, mix again, the rest of the milk, mix, the rest of the pumpkin, mix
optional: 1 cup chopped nuts, 1 cup chocolate chips
(just fold these in)
Bake at 350 for 20 minutes or until a cake tester comes out clean
(and really, let's be honest, if you just dump it all into the kitchenaid, they taste just fine!)
Top with cream cheese frosting for cupcakes.
