No one around here (Washington) has canned pumpkin. I made some spice pumpkin cupcakes this weekend with fresh pumpkin but they all fell even after testing done. I think this is due to the higher moisture content in the fresh pumpkin
How can I adjust for this? I am guessing I just reduce the amount of liquid in the recipe. Any help would be appreciated.
When I've used fresh pumpkin, I put it in a strainer for a few hours and let the liquid drain out of it, because I was making empanadas and there wasn't any other liquid to decrease in the recipe...but I would guess for cupcakes you'd just want to add less water to the recipe than it called for.
They sell canned pumpkin here year-round...I guess for our empanadas
There is some kind of shortage with the canned pumpkin this year. Usually this time of year is big for pumpkin with the holidays coming up. Someone told me that the crop was damaged and was unable to be harvested. Thanks for the help