If you’re like me you Love Pumpkin anything:) I’m a big fan of Pumpkin! and when I first made this delish Pumpkin cupcake, I was amazed by its flavor so rich in spice and pumpkin. Each time I made this cupcake at the Cupcakey, I would eat three of them right out of the oven with no frosting needed.
The Best Pumpkin Cake Ever
2 1/2 cups of all purpose flour, 2tsp. baking soda,2 tsp. baking powder,2 tsp. cinnamon, 1/4 tsp. ground nutmeg,1/4 tsp. cloves, 1 tsp. salt. Whisk all these together and set aside.
In a mixer bowl add 1 can of 100% pumpkin puree, 1 cup of granulated sugar, 1 cup of light brown sugar, 1 cup of vegetable oil, and 4 large eggs at room temperature. Combine them altogether.
At the point you can add the flour mix to the wet ingredients, combine well about 2 minutes. Make sure to scrape down the sides after minute going by.
Once the batter has come together and looks smooth, its ready for the oven.
Pour the batter into a well greased can pans , loaf pans, or lined cupcake pans.
If you are making cupcakes this recipe makes 24 cupcakes
If you are making loaves this recipe makes 2 loaves
This recipe works well when double 🙂
Preheat Oven to 300 F
Bake for 12 minutes than route the pan and bake them for 7 more minutes until done for cupcakes.
Bake for about 30 to 35 minutes for a bundt cake or loaves.
Let the cake cool for 15 minutes, then flip the cake on the cooling rack and remove the pan. Cool completely . Dust with powder sugar or make a glaze for it.