Ingredients:

• 1 15-oz can pumpkin puree
• 4 large eggs
• 3 tablespoons Greek yogurt
• 2 tablespoons fig spread
• 2 teaspoons vanilla extract
• 1/2 cup water
• 1 cup vegetable oil
• 2 cups granulated sugar
• 3/4 cup light brown sugar
• 3 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Directions:

• Preheat oven to 350 degrees Fahrenheit
• Combine liquid ingredients in an extra-large mixing bowl: blend pumpkin, yogurt, fig spread, eggs (one at a time), vanilla, water, and oil. Whisk in sugars until completely blended.
• Combine dry ingredients in large mixing bowl: blend flour, salt, baking soda, cinnamon, and nutmeg.
• Gradually add dry ingredients to liquid ingredients until combined.
• Scoop into desired pan (I used 2 pans of 6 mini Bundt cakes – flowers, etc.).
• Bake for 30-40 minutes, until a knife inserted into center comes out clean.
• Makes 12 dozen mini Bundt cakes (or three 7 x 3 inch loaves).

Enjoy one of my favorite flavors of the season!

xx Cocoa & Lace