Spiced Pumpkin Muffins or Cake

prep time:: 15 minutes
total time:: 45 minutes

Great to use up all that winter squash! I am making this for Angie’s baby shower. Delicious with ginger cream-cheese icing.

ingredients

3 cups sifted cake flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/4 tsp allspice
1/8 tsp ground cloves
2 cups sugar
1 cup canola or vegetable oil
4 large eggs (room temperature)
1 15 oz can pure pumpkin OR 4 cups of winter squash, mashed
1 tsp vanilla extract

directions

1
1. Preheat oven to 350° and position rack in center of oven. Line with cake cups, or butter and flour 2-3 muffin pans (or use Pam for Baking!).
2
2. Sift first 8 ingredients into medium bowl.
3
3. Using mixer, beat sugar and oil in large bowl until well-blended, about 2 minutes. Add eggs one at a time, beating well after each addition. Add pumpkin and vanilla; beat until blended. Gradually add dry ingredients; beat just until incorporated. Pour batter into lined muffin pans.
4
4. Bake for 15-25 minutes, until toothpick in center comes out clean. Cool before frosting.

notes

Summer 2009: With dozens and dozens of squash in the big garden, we looked for many ways to use them. Sunita recommended this recipe, and it is great!

Source: Bon Appetit