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Pumpkin Cakes

 

 
 

Oven 350 F

Yields: 2 dozen

4 eggs

1 2/3 cup sugar

2/3 cup canola oil

 

 

Beat together on high speed for a minute.

1 (15 oz) can pumpkin

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

 

Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch. 

If preferred, bake in a 9×13 baking pan and cut into bars.

When cool, frost with Vanilla Buttercream Frosting.

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