Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog Culinary Adventures and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, Flossy as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.