Welp. Here it is. My first pumpkin recipe of the season.
Ain’t she a beauty? I know, I know. You’re insta and Facebook feeds are overflowing with pumpkin recipes, apple pies, and comforting one pot wonders. Well go ahead and add this to the list. Sorry I’m not sorry. This pumpkin cake is BOMB.
Some might even call it dangerous. WARNING: Abnormal amounts of cake consumption highly possible. Seriously though. It’s THAT good.
This recipe makes A LOT of batter. Definitely enough for you to make more than just a cake. More than just some muffins. You can make it all! And freeze some, gift some, or if you live in my house, eat all the pumpkin cake all the time every day.
You definitely don’t need to make the glaze. The recipe is perfectly delicious on it’s own. But this gooey cinnamon-y, vanilla-y glaze really hits the spot and takes this cake to the next level. So while it’s not totally necessary, it’s kind of a game changer.
Did I mention that I’m SO over this LA heat? Oh, only a million times in my last post? Well yeah. This cake is yet another attempt to make it feel like fall.
- 3 1/4 cups all-purpose flour
- 2 1/2 cups sugar
- 2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 – 15 ounce can pumpkin puree
- 1/2 cup brown sugar
- 1 cup coconut oil (or canola oil)
- 2/3 cups water
- 4 eggs
- Powdered sugar for dusting
For the Vanilla Cinnamon Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 1–2 tablespoons milk (I used 2 which made the glaze a little thinner. For a thicker glaze use less milk)
- 1) Preheat oven to 350 degrees. In a large mixing bowl whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well mixed.
- 2) In a separate bowl whisk the pumpkin, brown sugar, oil, and water. Add the eggs one at a time until well combined. Making a little well in the center of the dry ingredients, slowly add the wet ingredients to the dry, stirring to combine. Do not over mix!
- 3) If making muffins and the bundt cake, pour the mixture into the 9 muffins tins first (with paper liners or lightly sprayed), then pour the remaining batter into a greased bundt pan. Bake muffins for 20-25 minutes, and the bundt cake for 50-55 minutes.
- 4) Once baked remove from oven, let cool in pan for at least 10 minutes then cool completely on a wire rack. When cooled, dust cake with powdered sugar and drizzle glaze on top. (I only used the glaze on the cake and kept the muffins plain).
For the glaze
- 1) In a bowl whisk together the powdered sugar, cinnamon, vanilla, and milk.
* This recipe makes A LOT of batter! I had enough for 1 bundt cake and 9 regular sized muffins. You could easily bake these in 2 loaf pans and bake for 45-50 minutes, or make all muffins as well.
These freeze great!
And I win again.