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!
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 until light and fluffy, 2-3 minutes.
Add in the 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.
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!!!!
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