Drumla's Pumpkin Spice Cake

This is an oldie but a goodie. Needed to post it somewhere I could easily share it! The story behind the name...the first time I had this cake I decided I had to have the recipe. Deb is the first name of the lady who actually made it but I could not remember her name and was describing her to my friend to help me locate her at church...somehow I shouted out "Drumla" (as if this is an ordinary name). 😆 We did find her and I got the recipe. We laughed about it, and after that, I decided I had to call this "Drumla's cake" instead of Deb's. This cake is super moist and very tempting, so only make it if you have a large group to feed! ;)

Ingredients:

1 16oz can (Libby's) solid-packed pumpkin

2 C sugar

1 C veg oil

4 eggs

2 C all-purpose flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Ingredients for the Icing:

3 oz cream cheese, softened

5 TBS butter, softened 

1 tsp vanilla

1 3/4 C Powdered sugar

3-4 tsp milk, as needed

(may also top with walnuts or pecans if desired)

Directions:

1. Preheat oven to 350

2. Mix pumpkin, sugar, oil. Beat the eggs and then add in, mix well.

3. Combine the dry ingredients and add to the pumpkin mixture.

4.Pour into a greased and floured pan (9x13 or 10x15)

5. Bake at 350 for 20 minutes or so and then you may need to lower the temperature a little and/or cover the edges with foil to finish baking for another 10 minutes or so. 

(Let the cake completely cool before icing.)

Directions for Icing:

1. Beat the cream cheese, butter and vanilla together until smooth.

2. Gradually add in the powdered sugar and keep it smooth--mix well. Add the milk a tsp at a time until the mixture spreads easily.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I made these a couple of weeks ago and they turned out yummy!  I found the recipe on allrecipes.com, but made several changes.  The recipe below is the "updated" version that turned out great!  A wonderful fall dessert!

INGREDIENTS:

2 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup vegetable oil 1 cup white sugar 1/3 cup brown sugar 2 eggs 3/4 cup milk 3/4  of a 15 oz can pumpkin puree (more will make them more like a muffin, less will make them a little dry...depends on how you like them)

Cinnamon Cream Cheese Frosting 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon **I followed these exact directions, but gradually added a little more powdered sugar until it was the consistency I could pipe.  It is sweet, so you just need a little icing piped on top!  I may add a little more cinnamon next time.

DIRECTIONS:

1.	Preheat an oven to 350 degrees.  **I baked mine on convect @325**  Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2.	Beat 1/2 cup of oil, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.	Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. (mine did not take this long, so watch them!) Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4.	While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.  Serve immediately or refrigerate until ready to serve!

Pumpkin Bars with cream cheese icing

Made these today for Tara's Thanksgiving feast at school and they are yummo!

Recipe was on Foodnetwork and is from Paula Deen.

Ingredients:

Bars:

4 eggs

1 2/3 C granulated sugar

1 C veg oil

15 oz can of pumpkin

2 C sifted all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

Icing:

8 oz pkg cream cheese, softened

1/2 C butter, softened

2 C sifted powdered sugar

1 tsp vanilla

Directions:

Preheat oven to 350.

Using an electric mixer at medium speed, combine eggs, sugar, oil & pumpkin and mix until light & fluffy.

Stir together flour, baking pwd, cinnamon, salt & baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 10x13" baking pan. Bake for 30 minutes*. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

*Side notes for the next time I make these (it took less than 30 min for these to cook; I checked them at about 18 minutes and layed foil around the edges of the pan b/c the edges were done but the center needed a few minutes more). It was also beneficial to let this cake cool for a couple of hours before attempting to cut it into bars and/or ice it.

This cake recipe is a great consistency to be used for bars. They actually turn out looking exactly like the picture! :)

Happy Thanksgiving!

Pumpkin Muffins

I made these last night to eat for breakfast this morning...but we ate them all as dessert instead. Very similar in taste to Panera Bread's Pumpkin Muffin/Muffies. Easy and I had everything already in my pantry! Enjoy!

---------------------------

From Gourmet Magazine, November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.