canned pumpkin (1/2 can)
cleaned 20 oz can's (soup cans or cans from diced tomatoes work well)
all purpose flour
1Preheat oven to 350. Grease bottom and sides of soup can with butter.
2Combine Flour, Baking Soda and Baking Powder in a seperate bowl and set aside
3Cream Butter, Sugar and Eggs. Add Pumpkin, spices and water - mix well
4Combine all ingredients and mix well.
5Divide batter evenly among 4 cans - a little over 1/2 full. Put cans on a baking sheet and bake for 50 - 55 minutes. Check the middle with a toothpick, when it comes out clean they are done.
6Let cool completely. Run knife around the edge to loosen. Remove from cans and cover with plastic wrap. They can be refridgerated for 3 days or frozen for 2 months.
Posted: Sun, Mar 25, 2012