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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My mother gave this recipe to me, though I have tweaked it a bit. You would think it was heavy, due to the pumpkin and heavy spices, but on the contrary, it is light (if you leave out the raisins and nuts). I have converted many a pumpkin hater , including myself with this culinary delight. Makes great muffins or cupcakes for on the go . Ingredients:
2 cups flour (all purpose) |
2 cups sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
1 cup oil (vegetable) |
4 eggs |
1 (15 ounce) can pumpkin |
1/2 cup chopped nuts (optional) |
1/2 cup raisins (optional) |
Directions:
1. (Add all dry ingredients together, mix well.).
2. (Add eggs and oil, beat together.).
3. (Fold in pumpkin.).
4. (Add nuts and/or raisins, optional).
5. (Great for muffins, cupcakes, or traditional cake pans.).
6. (Don't overbeat batter which makes cakes tough.).
7. (Frost with cream cheese, vanilla or fluffy white icing.).
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