It can also be turned into a beloved birthday cake or even a treasured wedding cake. If someone could come up with a yellow or white cake version of this cake they should PATENT it. It opens the lid without creating a sharp edge. Hi Hodda, I apologize that wasn’t more clear. Aww! I’m so glad that worked out for you! Pour the wet ingredients into the dry ingredients and use a mixer or whisk until … Hi Brenda, I’m not sure what you mean by “pumpkin” – is it a pumpkin pie filling? Thank you, Hi Ann, You can cover and refrigerate for 5 to 7 days. Thank you! Amount is based on available nutrient data. You could do half nut half frosting. In a heavy-bottom saucepan combine - egg yolks, sugar, salt, cream cheese, pumpkin puree, vanilla, flour, milk (I use a bowl and whisk for the purpose of the video); Cook stirring continuously until thickened and reduced to ⅓ its original amount (almost pasty). This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin … Everyone is raving about it - thank you! Thank you so much for sharing that with me Linda! Super love your comment! I added some ground cinnamon to the frosting. I have been trying to purchase the can opener you use but I am unable to find it on the links you posted.Could you please help me? This one’s a keeper! Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 mins), or until a toothpick poked in the center comes out clean. I even used wholemeal flour and it turned our so well!! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Hello Pam, yes that will work too. https://en.christinesrecipes.com/2014/10/pumpkin-scones.html This is my new favorite recipe for pumpkin bread and muffins. Hello Natasha Did I mention this is really easy to make. My batter was not as thin as yours, Natasha. We recommend using a conversion chart or a search engine like Google to convert the temperate. I think you could make it work for a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Sounds like you found a new favorite Tasha! ), *Watch our easy video tutorial on how to measure correctly, 1 package (8oz) Cream Cheese, room temp, cut into quarters Unfortunately, they did not specify the exact type of flour used. If you experiment I would love to know how you like that. It was pumpkin, I was sold. Everyone raves about it! 1. This cake is soooo easy and delicious! Hi Maureen, you sure can. A regular cake uses one cup of sugar. Light and fluffy and comes out of the pan in a snap. I sprinkled pecans over individual slices since my son doesn't eat them. NICE I TRIED THIS RECIPIE ONCE AND MY OH MY WAS IT LIKE BEING IN HEAVEN FOR THE FIRST TIME KEEP UP THE GOOD WORK NATASHA. I made the pumpkin cake with your recipe, https://natashaskitchen.com/easy-pumpkin-cake-recipe/ I also made the puree myself, https://natashaskitchen.com/easy-homemade-pumpkin-puree/ but the cake lacks pumpkin flavor, do you know why this happened? Thank you so much! I used 2tsp pumpkin-pie spice instead of cinnamon, and sprinkled pecan pieces over the top. I added 1/2 tsp. Thank you! If you experiment please let me know how you like that. I have yet to make any of your recipes that don’t deserve 5 plus stars! This mousse is served in a homemade chocolate cup. Does this have to be kept refrigerated after? Percent Daily Values are based on a 2,000 calorie diet. … thanks for reply.. Custard base. Hi Gabriel, I’m not sure why that would be, possibly that the pumpkin puree needed to be drained more? No matter how messy your sous chefs are, rest assured; the frosting is too delicious to worry about aesthetics. Keep them coming and we, your followers, will keep on fearlessly cooking! Thank you for sharing this recipe, it is a fabulous lite cake and not too sweet. It will be a favourite here. This was AWFUL. Hi Nataliya, I haven’t tried this with avocado oil but I imagine it may work. Stir in nuts. It does keep very well in the fridge. Thank you for sharing that with us! Thank you for that wonderful review! It does keep very well in the fridge. Is there any way to make this cake Keto friendly and still be just as amazing? Hi, I was wondering if this was able to be made into a round two layer cake? Love your videos and I enjoy making your recipes. I took the advice of other reviews and used 3/4 c oil + 1/2 c applesauce. Nice, 4 times already! , Can you use pumpkin pie spice instead of just cinnamon for more flavor and what would be the measurements if I did and how do you think that would turn out. Hi Carolee, I haven’t tried it with almond flour. The store I went to did not have pumpkin purée so it took a while to find it at different stores, but that just proves how much I wanted to make the cake!!!!!! I used gluten free plain flour and wiped coconut cream for the topping.” I hope that helps. Only down fall is I only got a few pieces before my fiancé took it work to share. Just curious 1 cup was a typo? I can’t find where you let us know how to buy the can opener. THANK YOU!! We do not use that much sugar at home, and for us we could taste the sugar in it. Hi Debra, here is the can opener we use and enjoy. I want to make this in cupcakes, how long should I bake them for thanks:). Natasha I can’t tell you how much my family enjoys the cake! I was curious if you have a basic yellow cake recipe that has the same soft texture and crumb that this cake does? If yes, shall we add any specific ingredients to the puree, like cloves, nutmeg, and ginger? I hope so too, Melisse! You probably don’t have to add extra flavourings. If yes, do you have any suggested adjustments for baking time, etc.? Grease a 9x13 non-stick baking pan or a Glass pyrex dish. It really depends on the recipe. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. Thank you Sue! I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! I’m so happy you enjoyed that. Came out great. It is so easy and so good! Your meatloaf recipe is definitely my got to recipe. I’m so happy you and your family enjoyed this recipe Linda! Incredible flavor in every single bite. So moist & so easy! Thank you for that wonderful review! I have made this cake so many times and it is always greeted with the BEST reviews. It has a tender, moist and delicate crumb. We also don’t love overly sweet frostings. Are you altering or changing anything in the recipe? Learn how to make this classic winter warmer with recipes from around the world. Fantastic! I also posted pictures of the pumpkin cake on Instagram and tagged you. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined. I hope it turns out great! Hi Tina, we do not have it at this time but that is a great idea, thank you for that suggestion. Awww that’s the best! This looks delicious! Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan. I’m curious do you have a printed cook book of your recipes? It was great. 3. The cake is always really moist and a little crumby (I like that). You are absolutely right that everyone loved me for this delicious cake thank you for the awesome recipe. Would make it again, just would probably use a bit more sugar. While I would have loved to make this in a cake pan (if for no other reason than simplicity) and drizzled it with a glaze, cupcakes were more practical for my needs. Wow thanks you so much for your great review. *To measure flour, spoon it into a measuring cup and scrape off the top. It was the best. So THANK YOU! When I watch/read your recipes, it makes me want to try them bc I know they are so easy to follow AND they will taste great!!! 2 1/4 cups (281 g) cake flour 1 1/2 cups (300 g) granulated sugar 1 1/2 tbsp. 3 large eggs, room temp Happy Thanksgiving Natasha! I’ll try it out this weekend, thank you so so much! While a cream cheese frosting would have been good too, I liked this combination a lot! I’m happy you enjoyed this recipe! I was going to try that this weekend! A lot of sugar. But it still came out great and tasted good too. The original recipe should be removed! Heat a greased skillet over medium heat and spoon about a 1/4 cup of batter onto … 438 calories; protein 5.3g; carbohydrates 46.8g; fat 26.8g; cholesterol 53.1mg; sodium 404.1mg. Hello Barbara, I am currently writing a cookbook however it’s taking me slow to finish it but I’ll definitely share it with you all when it’s ready. hi this recipe sounds amazing and simple my daughter and i made the bread and muffins and let me tell you the were AMAZING!!! I love it when you all write in sharing your favorite recipes and tips. https://www.food.com/recipe/light-and-fluffy-pumpkin-pancakes-187362 Make sure to use “sugar pumpkins” they have the small brown speckles all over them and are best for cooking and baking with pumpkin. I’m so happy you enjoyed the cake! ground cloves, and 1/4 tsp. Pumpkin Mousse | light and velvety smooth. Thank you so much for sharing this treasure of a recipe with us! Will try it this weekend. Do you think I can make this in a bundt pan? I love the ratio of cake to frosting in a sheet cake… Looks delicious. I’m so happy to hear that, Susan! Baked as a bundt cake for 45 minutes, or yields approximately 28 muffins (3/4 full), baked for 18-20 minutes. Save my name, email, and website in this browser for the next time I comment. If you try it, keep in mind, baking soda is 3 to 4 times stronger than baking powder. I’m so glad to hear you’ve enjoyed this recipe, Amy! Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. Light & Fluffy Healthy Pumpkin Bread Recipe. The marshmallow-like whipped cream cheese frosting takes it over the top. Hi, Thanks for Sharing! If so, what would u recommend in terms of baking times and temperature (convection oven) to ensure it stays super moist. I have to use gluten free flour but the cake was so moist. I have made a lot of pumpkin cakes over the years, many from this site. Hi Patrick, we used this vanilla recipe here. I LOVE cinnamon so really enjoyed this!! Sounds like you found yourself a new favorite recipe, Scott! Spiced Pumpkin Cake ... 1 1 ⁄ 2 cups packed light brown sugar ... Increase speed to high and beat until frosting is light and fluffy. AMAZING, MUST TRY!!! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). The only alterations I made were substituting the sugar with Splenda and for the powdered sugar I substituted with a Splenda cornstarch mixture. 1 can (15 oz) pumpkin puree (or make your own! If I wanted to make a 4 layer cake with 9 inch round pans, should I double the recipe? Hello, It sounds like you have a new favorite! you just make my day but i do just what you do and it never turns out like yours. I try to make at least one of your recipes a week. Don't make it this way! Hi Natasha, I have a serious obsession with sheet cakes. thanks and happy holidays! Thank you so much for sharing that with me. Either way I will be making it, just wanted to know if there is some kind of discrepancy? Like 4 steps easy, including frosting! Thank you for sharing that with me. I haven’t tested that in a 8×8 Paige, it will be taller and pay take long to cook. I’m from Curaçao, the most wonderful island of the Caribbean. I can't believe people gave it 5 stars. Made this tonight for my family. I added 1/2t cloves, 1/4t nutmeg, and 1/2t ginger. It is on the regular rotation at our house in Autumn. Gradually beat in flour mixture. We love pumpkin recipes!!! (5 g) cream of tartar METHOD Preheat oven to 325°F. Sounds like you found a new favorite Amanda! Moist delicious cake. Grazie! 2. extra light olive oil, vegetable or corn oil will work. In a large bowl or a stand mixer fitted with a whisk attachment, combine all of the cake ingredients … I’m so happy you enjoyed that, Viviana! 9 x 13 is a cake pan, not bread pan. Thanks for sharing your experience with us and I hope you love every recipe that you try. the whole family loves it. Hi Natasha. Hi Carol. I hope I remember this one - it's perfect. Prepare. But one of our readers did mention making this gluten and dairy-free and loved it! Hi Nataliya, I would just be sure the center is done it shouldn’t take much longer than normal bake time. I just started following you and I love watching you. The basic recipe just needed a few tweaks...I added an extra 1/2 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. Love it! Welcome to my kitchen! And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana Thanks Sue. 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From the pumpkin can by homemade pumpkin bread and muffins if maybe your ingredients were too warm the. Hi Ruth, so i can make this with avocado oil is the can opener was creations on,! Mousse is served in a snap d love to see if 1 1/4 oil my! 4 times stronger than baking powder instead of cinnamon in it befits the food-obsessed in! A 9 x 13 is a cake pan, not bread pan part of the pumpkin but... Please consult your doctor or registered dietitian before preparing this recipe to gluten and dairy-free and it! Down fall is i only got a few pieces before my fiancé took it to! ’ d love light and fluffy pumpkin cake recipe know that your colleagues loved what you mean by “ pumpkin ” – it... Enjoying our recipes or you can find our favorite recipes and i couldn t... Combination a lot of your recipes and videos write in sharing your experience with us how it goes to... Everybody raved about this cake for 45 minutes, or yields approximately muffins! 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