Gingerbread and Pumpkin Cupcakes

You’ll Need:
1 box of Arrowhead Mills Gingerbread Cookie Mix
2/3 cup Butter or Margarine
2 Eggs
1 cup Molasses
2 cups Pumpkin Puree or Roasted Pumpkin
1.5 cups Water

In a blender, mix the margarine/butter, molasses, pumpkin and eggs until it becomes a smooth mixture. Pour it into a mixing bowl. Add water to blender and mix on high until most of the remaining mixture is washed off of the walls. (The water is being used as a washing step.)  Add water mixture to the first mix. Stir in dry cookie mix with the wet mixture. When fully mixed, fill cupcake pan almost to the top. Bake cupcake mix for 20 minutes on 350F or until done. Top with whipped cream, frosting or your favorite jelly and enjoy.

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