Oregon Fruit presents The Queen of Tarts

Yield: approx. 18-24 muffins

Preheat oven to 350 degrees

1 box chocolate cake mix

1 cup canned pumpkin

1 heaping TBS instant coffee

1 can Oregon Dark Sweet Cherries, drained reserve syrup

1 small box sugar free chocolate pudding

Add water to the reserved cherry syrup to make 1 1/3 cup liquid.  Mix the liquid, cake mix, pumpkin and pudding together. Fill lined muffin pan ½ full, add 2-3 cherries and then cover with more batter to make 2/3 full.  Opt: Sprinkle with ground walnuts. Bake for 20-25 minutes until the cakes springs back when lightly touched.  When cool dust with confectioner’s sugar if desired.