Pumpkin Cake Recipe

Pumpkin Cupcakes Recipes for Cake & Cinnamon Cream Cheese Frosting

Nov 12, 2008 Donna Diegel

Easy pumpkin cupcakes & cake with cinnamon cream cheese frosting. Nutmeg & ginger add zing! Use silicone pans and cupcake liners for quick clean-up! Kid-friendly too!

Make this easy pumpkin cake for the Thanksgiving or Christmas dessert table this holiday. Pumpkin cupcakes with cream cheese frosting are always a fun treat!

Kid-friendly Thanksgiving & Christmas Cupcakes

Let the kids decorate the pumpkin cupcakes themselves. Sprinkles and colored sugar make them festive. Add decorative holiday picks, plastic turkeys and cartoon characters on top and watch for smiles!

Pumpkin Cake Recipe

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup vegetable oil
2 cups sugar
2 cups canned or fresh pumpkin puree

Directions: How To Make a Pumpkin Cake

Spray a 9 X 13 inch glass, stoneware or non-stick baking pan with vegetable spray. Dust with all-purpose flour and tap out excess.
Preheat oven to 350 degrees F.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a medium bowl and set aside.
In a large mixer bowl fitted with the whisk attachment, or using a hand held mixer, combine eggs, oil and sugar and beat until smooth, approximately 1 minute. Add pumpkin and whisk again. Scrape down sides of bowl.
Change mixer attachment to a paddle or beater. Add dry ingredients 1 cup at a time and mix until blended, smooth and lump-free.
Pour into prepared baking pan. Smooth if necessary.
Bake at 350 degrees for 35 -45 minutes or until pick comes out clean. Transfer to a wire rack and cool completely before frosting with cream cheese frosting (see below).

How To Make Pumpkin Cupcakes

Prepare regular size cupcake or muffin pans with paper liners. Silicone cupcake liners are a relatively new invention. They're colorful and cute, easy to use, don't melt, clean up easy and are reusable.
Make pumpkin cake batter as described above. Fill cupcake pans/liners 3/4 full.
Bake at 350 degrees for 22-25 minutes or until pick comes out clean.
Remove from oven to a wire rack and cool completely before frosting (see cream cheese frosting below).
Makes 18-24 cupcakes depending on size of pans. Decorate as desired.

Cream Cheese Frosting Recipe

8 ounces cream cheese, softened
2 Tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon, optional
water as needed

Directions: How To Make Cream Cheese Frosting

Using a large mixer bowl fitted with the paddle or beater, beat cream cheese and butter until creamy. Scrape down sides of bowl.
Add confectioners' sugar 1/2 cup at a time, beating after each addition until light and fluffy.
Add vanilla and cinnamon if desired and beat again.
If the frosting is too stiff, add a teaspoon of water at a time until spreading consistency is achieved.
Spread cream cheese frosting on cooled cake. Decorate as desired.
Cut pieces with a sharp knife. Wrap and refrigerate any leftovers.
Serves 12-24 depending on slice size.

Need More Ideas for Christmas Desserts & Drinks?

The copyright of the article Pumpkin Cake Recipe in Baking & Desserts is owned by Donna Diegel. Permission to republish Pumpkin Cake Recipe in print or online must be granted by the author in writing.

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