Pumpkins are a type of squash that are native to North America. Their flesh, along with their seeds and even flowers, are edible and used in a variety of cooking applications, both sweet and savory. They are very high in vitamin A, making them a healthy, as well as a tasty ingredient. In the United States, pumpkins are most popular around Fall, being used decoratively as well as in recipes for the Halloween and Thanksgiving holidays.

In this post, I am sharing with you a favorite pumpkin cake of mine. This cake is soft and fluffy and full of pumpkin flavor. The pumpkin is enhanced by cinnamon, nutmeg, ginger, and cloves for that mildly spicy Fall warmth. Brown sugar adds additional depth of flavor. Along with the flour, 2 tablespoons of cornstarch helps to make this cake fluffy and light, not like a traditional loaf cake or bread.

Canned pumpkin works very well in this recipe. However, if you bake and puree your own pumpkin, that would be fine as well.

This cake can be made as cupcakes, a layer cake, or even a loaf cake. It’s application is quite versatile. Here, I have used the recipe to create a cream cheese-stuffed cupcake. These make great breakfast treats. They can stay, individually wrapped, in your fridge and eaten as a quick snack.

If making a traditional layer cake or cupcakes, a delicious accompaniment would be a cream cheese frosting such as my Velvety Smooth Cream Cheese Frosting or my Smooth, Lush Cream Cheese Frosting.

Pumpkin Cake

Recipe by: Leelabean

(Yield: two 8″ round cakes or 12-14 cupcakes)

1 3/4 c All-Purpose flour

2 T cornstarch

1 t baking soda

1/2 t salt

1/2 t cinnamon, ground

1/4 t nutmeg, ground

1/4 t ginger, ground

pinch of cloves, ground

1 c pumpkin puree

2 large eggs, room temperature

1/2 c oil (Canola or vegetable)

1/3 c milk or buttermilk (I used 2% milk, but any will do), room temperature

1 1/3 c packed light brown sugar

2 t vanilla extract

(For Cream-Cheese Stuffed Pumpkin Cupcakes, directions are below)

Preheat your oven to 350°F. Line your cake tins with parchment and spray with non-stick cooking spray, or if you are making cupcakes, line your cupcake tray with liners.

In a medium bowl, whisk together the pumpkin, eggs, oil, milk, sugar, and vanilla until well combined.

In a separate bowl, using a clean, dry whisk, mix together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Fold the dry ingredients into the wet ingredients. Mix gently until the batter looks uniform, while making sure not to over-mix your batter.

Pour the batter into your prepared pans and bake for:

cupcakes: 18-20 minutes

8″ round: 24-26 minutes

loaf: 40-50 minutes

Take the cake out of the oven when a toothpick inserted into the thickest part of the cake comes out clean, with no wet crumbs attached. Let the cakes cool on your counter, then frost as desired. Two delicious frosting options for this pumpkin cake are my Smooth, Lush Cream Cheese Frosting and Velvety Smooth Cream Cheese Frosting.

For Cream-Cheese Stuffed Pumpkin Cupcakes:

Cream Cheese Filling:

1 8-oz package cream cheese, room temperature

1 egg yolk

1/3 c + 1 T granulated sugar

1 t vanilla extract

pinch of salt

In a bowl, blend all ingredients together, mixing well to create a thick, smooth filling.

After making the pumpkin cake batter as directed above, fill the cupcake liners just over 1/2 full. Bake in your preheated oven for 9 minutes. Take out the cupcakes, making sure to close the oven door behind you. Working quickly, place a dollop (about 1 T) of the Cream Cheese Filling on the top of each cupcake. Gently tap the cupcake pan on your counter.

Return the cupcakes to the oven to bake for an additional 10-12 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean, making sure to insert the toothpick at an angle, only into the cake portion of the cupcake (not the filling). Let the cupcakes cool and enjoy!

Sweetly ♥ Yours,

Leelabean