Pumpkin Cake (or Cupcakes) with Cream Cheese Frosting

Dagnabbit.

I broke my own rule 

(#544 - don't make pumpkin stuff before September)

but it rained...

and was all chilly like outside...

I caved like a fat kid in a candy store. 

Pumpkin Cupcakes with Cream Cheese Frosting

So it just felt right.

I bumped my old recipe for this one when my beautiful daughter-in-law brought it to Sunday dinner one lovely fall day.  

It got devoured with great fervor.

 (She obviously runs hers off)

  

And they stay moist for days... say you stash them in random places throughout the house for later.

  

A little finger dippin' before the whole face goes in.

Pumpkin Cream Cheese Cake (or cupcakes)

4 eggs
1 2/3 cup sugar
1 cup oil
1 16 oz. can pumpkin (not pumpkin pie filling)

2 cups flour
1 t. salt
1 t. soda
2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg

Mix together the eggs, sugar, oil, and pumpkin.  Sift together the dry ingredients and carefully mix into the wet.  Pour mixture into a greased large sheet pan - like the cookie sheet with sides one.  Bake at 350 degrees for 20-25 minutes.

If making cupcakes, bake about 18 minutes.  Makes about 32.

Cool and frost with cream cheese frosting and grate whole nutmeg on the top for garnish.

Cream Cheese Frosting
2 -8 oz. packages cream cheese
1 cup butter, room temperature
1 -2 lb. bag powdered sugar
1 T. vanilla

Beat until smooth and creamy.   Makes enough to generously frost the cupcakes.  

Posted by: Rona