2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons pumpkin pie spice
1 cup light brown sugar, packed
1 cup sugar
1 cup vegetable oil
1 can of pumpkin purée, not pie filling
Preheat oven to 350 degrees. Grease and flour 2 eight inch cake pans or line cupcake tins with liners.
In a bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg and pumpkin pie spice.
In a mixing bowl, combine brown and granulated sugars, oil and eggs. Add dry ingredients and mix well. Add pumpkin purée.
Divide batter into 2 cake pans or equally into cupcake liners that are filled half way full. Bake for 20-24 minutes for cupcakes. For cake bake 24-30 minutes or until a cake tester comes out clean. Cool completely on a cooling racks.
Cream Cheese Frosting:
1 stick of butter
1 8 ounce package of cream cheese
1 1/2 teaspoon of vanilla extract
1 pound of powdered sugar
Beat butter and cream cheese until combined and smooth. Add vanilla. Slowly add in powdered sugar and beat until smooth. Double this recipe for cupcakes.
**The cake pictured was made in a pumpkin mold cake pan.
Adapted from Martha Stewart.