Grace's Best-Ever Pumpkin Cake

From September to November, all I see are pumpkin cake/bars recipes on Pinterest and Instagram. Heck, they've even taken over Snapchat! This isn't a bad thing; however, most of these recipes are just thrown together in an attempt to keep up with the fall fad. The recipe I'm sharing today has been hand-crafted, tested, and approved by many relatives, friends, and even complete strangers at a bake sale. I promise that once you use this recipe, you will never need another again. Let's get cooking!

Pumpkin cupcakes with cream cheese frosting! The perfect yummy treat for any time of year.

Ingredients:

-1 (15oz) can of pumpkin puree

-1 tsp baking powder

-1 tsp baking soda

-1 pinch salt

-2 tsp vanilla

-4 eggs

-1 cup white sugar

-1/2 cup brown sugar

-2 3/4 cup all-purpose flour

-1/2 cup milk

-1/2 cup oil

-1/2 cup softened butter

Directions: Preheat your oven to 350 degrees Fahrenheit. In a stand mixer fitted with a paddle attachment, cream your butter and sugar. Add oil, milk, vanilla, pumpkin, and eggs. mix until well combined. In a large bowl, combine the remaining ingredients. Add 1/3 of the dry mixture at a time to the wet mixture, stirring after each addition until you have a smooth batter. Pour into desired cake or cupcake pan and bake until a toothpick comes out clean when inserted into the middle. Cool for two hours and serve. Enjoy your amazing pumpkin cake!!! Pro tip: Pair this recipe with my recipe for cream cheese frosting- trust me, you won't regret it! (: http://www.gracegrogan.com/post/the-best-ever-cream-cheese-frosting

Cook time Guide for this recipe:

Cupcakes- 15-20 minutes

8 inch cake pan- 25- 40 minutes, depending on how filled the pan is

9x13 cake pan- 20-30 minutes, depending on how filled the pan is.

I hope you all enjoy this recipe! If you made it and loved it, feel free to give it a heart! For more unique and delicious recipes, subscribe down below via email address. Happy baking!!!!

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