top of page
  • Writer's pictureGrace Grogan

Grace's Best-Ever Pumpkin Cake

Updated: Sep 25, 2023

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 recipe demand. The recipe I'm sharing with you all has been hand-crafted, tested, and approved by family, friends, and many of my customers at farmers markets and from my local orders. I promise that once you use this recipe, you will never need another again. Let's get cooking!


pumpkin cupcakes with white cream cheese frosting and a fondant pumpkin on top
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:

  1. Preheat your oven to 350 degrees Fahrenheit. In a stand mixer fitted with a paddle attachment, cream your butter and sugar until light and fluffy, 2-3 minutes.

  2. Add in the oil, milk, vanilla, pumpkin, and eggs. mix until well combined.

  3. 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.

  4. 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.


Storage:

Freeze for up to 6 months in an airtight container. Store at room temperature or in the fridge for up to 7 days



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!!!!






338 views0 comments

Recent Posts

See All

Comments


bottom of page