Makes 24 regular cupcakes
3 1/2 cups All Purpose Flour
3 1/4 cups Granulated Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
7 1/2 oz Vegetable Oil
1 1/2, 15 oz cans Pumpkin puree
5 oz Water
In a large bowl whisk the first seven dry ingredients together.
In a medium bowl whisk the oil, pumpkin, eggs and water together.
Add the wet to the dry and fold together, mix until just barely incorporated.
Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean.