Pumpkin Cake & Muffins: Oil-free, Wheat-free, Refined Sugar-free
INGREDIENTS
Wet:
1 cup pumpkin puree
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
⅔ cup date syrup
½ cup plant milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
¼ tsp nutmeg
INSTRUCTIONS
Preheat oven to 350.
Line a 9” pan with parchment paper. Use 12 cup muffin pan for muffins.
COMBINE THE DRY INGREDIENTS
To a mixing bowl add oat flour, almond flour, baking powder, baking soda, and salt. Mix to combine.
COMBINE WET INGREDIENTS
In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix to combine.
COMBINE WET AND DRY INGREDIENTS
Pour the wet ingredients into the dry ingredients and mix to combine.
GET READY TO BAKE
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffin, fill muffin cups 3/4 full and test for readiness after 20 minutes.
FINISH THE CAKE
Once the cake has cooled completely, spread frosting ( Recipe Below) onto the cake, and sprinkle with cinnamon.
Enjoy!
White Sweet Potato Frosting
2 small white sweet potatoes (baked)
2 medjool dates
1 tbsp cashew butter or tahini
2 tsp vanilla extract
1/2 cup plant milk (or adjust to consistency)
Add all the ingredients to a blender and blend until smooth.
The Best Pumpkin Bundt Cake with Orange Cream Cheese Frosting
This Pumpkin cake is beyond moist and light. Its almost a combination of a pumpkin pie and a cake! And its so easy to prepare thanks to the help of a yellow cake mix. I hope you can give this a try soon!
Ingredients:
1 box yellow cake mix
3 eggs
2T milk
1/2 cup veg oil
1 15oz can pumpkin puree
1/4 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Orange Cream Cheese Frosting
4oz very soft cream cheese
2 T fresh squeezed orange juice
2 cups powdered sugar
1 tsp vanilla
2 -4 T milk
1/2 tsp cinnamon
Orange Zest for the top
#pumpkincakerecipe #pumpkinpiecake #cakemixrecipe #inthekitchenwithkaren
Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
.
CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
Easy Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting
GET RECIPE: I've been getting so many requests for homemade pumpkin cakes lately. It's that time of year where folks just can't seem to get enough pumpkin and apple desserts. I hear ya honey!
You're gonna love this fluffy, moist homemade pumpkin spice cake! It has that classic old fashion taste and it's easy to make! The cinnamon cream cheese frosting finishes this pumpkin cake off beautifully!!
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Pumpkin Spice Cake with Brown Sugar Frosting | Fall Recipes
You’ll be surprised at how easy it is to make this 2 ingredient Pumpkin Spice Cake. The Brown Sugar Frosting just takes it over the top.
???????????? PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING
1 spice cake mix
1 can (15 oz) pure pumpkin puree
???????????? FROSTING
1 stick (8 tbs.) butter, softened at room temperature
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla
1 ½ cups powdered sugar
1 tbs. milk
Bake 350 F or 177 C for 30 minutes.
???? My Maple Glazed Pumpkin Donuts Video
➡️ Wilton cake pan
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#fallrecipes #pumpkinspicecake #pumpkinspicecakerecipe #brownsugarfrosting #brownsugarfrostingrecipe
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
CAKE
1 cup (2 sticks) butter, melted
1 cup milk
1/2 cup 100% pure pumpkin (NOT pie filling)
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
Preheat oven to 350°.
Spray a 12”x17” jelly roll pan with non-stick spray like PAM.
In a large bowl, beat together, melted butter, milk, pumpkin, and sugar. Beat in eggs and vanilla extract. Then beat in flour, baking soda, pumpkin pie spice, and salt.
Pour batter into the prepared jelly roll pan and bake for 20 minutes, or until the center springs back to touch. Cool completely! 
FROSTING
1/2 cup (1stick) butter
8 oz cream cheese (1 block)
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
6 1/2 cups powdered sugar
In a large bowl, cream the butter and cream cheese until smooth. Beat in milk, vanilla extract, and cinnamon on a low-speed until combined.
Then slowly beat in the powdered sugar. Once all the powdered sugar is mixed in, beat on high until the frosting is smooth. Spread frosting on top of cake. 
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#desserts #dessert #pumpkin #sheetcake #fallfood #holidayseason #holidayfood