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Pumpkin Spice Cakes and Cupcakes

Everyone seems to think that the fall season is the perfect time for pumpkin spice - cake, cupcakes, lattes, pie, etc. I think the whole year is the perfect time for this flavor explosion!
This recipe is not only packed with flavor, but is super moist, easy to stack and decorate, and can be paired with so many different types of frosting. You can top it with drizzled melted caramel for an added punch! YUM. Whether you make it into cupcakes or go for the full cake, it is sure to be a crowd pleaser! Did you know that canned pumpkin is loaded with fiber? We need more fiber in our diets the older we get, so we could even pass this recipe off as being a necessity to our health!

First, as always a few special notes about some of the ingredients:

There are FIVE different spices in this recipe. They come together and are amazing.

Oil instead of butter. You will repeatedly see in my recipes that I use oil and not butter. That is just my preference. I find that oil makes a much more moist cake, and I do not like the texture that butter creates in cakes. That being said, the butter extract is very important in this recipe to get that wonderful butter taste in this cake.

Granulated sugar and brown sugar are used in this recipe. The sweetness of the cake stays the same, but the brown sugar adds more color, flavor and texture to the recipe. Make sure those chunks of brown sugar are broken apart and well incorporated.


Canned pumpkin. This not only adds to the taste and color of the cake, but also gives it more moisture and density. Again, remember all that great fiber you are getting!

Finally, Applesauce. I love to replace some of the oil in the recipe with applesauce. It makes the recipe more healthy over all, and gives it a great texture.

Room temperature ingredients. Remember to get all of your refrigerated ingredients to room temperature prior to mixing to ensure they mix well and evenly! So important!

Paper cupcake liners: Sometimes these cupcakes do not release well from paper cupcake liners, so consider using ones with aluminum on at least one side.

Let’s get started!


Instructions:

First, preheat your oven to 350 degrees. Also, get those cake pans or cupcake liners in place. I like to not only grease and flour my pans, but I also cut a piece of parchment paper to line the bottom of the pan so that the cake releases well.

Next, in a large bowl, whisk together the flour, sugars, all spices, baking powder, baking soda, and salt. Set this aside for later.
 

Remember when you are measuring your flour to spoon it into the measuring cup, then level with the back of a knife. You never want to pack the flour down in the measuring cup, as this will lead to a much more dense cake.


You will need your stand mixer or hand held mixer for the next part. With the whisk attachment, combine the oil and eggs on MEDIUM until well mixed.


Add the pumpkin, milk, and applesauce and mix well.

Next add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix!


Fill cupcake liners ONLY ⅔ full. Bake at 350 until a toothpick inserted in the center comes out clean. I typically start checking my cupcakes at 17 minutes and my cakes at 35 minutes. Cook times will vary based on your oven and how full you fill your cupcake liners or cake pans. I find that these take longer to bake due to the high moisture content.


Allow cakes or cupcakes to cool for 10 minutes prior to removing them from the pan. Cool completely prior to frosting.


And finally, ENJOY!

Supplies used in creating these cupcakes and cakes include:
Measuring spoons, Measuring cups, Bowl set, Stand Mixer, Spatula set, Cake pans, Cake Boards, Cupcake pans, Cupcake liners, Ice Cream scooper, Parchment paper, Cooling racks, Frosting Bags, Tips, Ties and Caps, Cake leveler, Turntable, and Cupcake storage. Click here to be taken to my Amazon Cake and Cupcake Baking Supply List. For page transparency: As an Amazon Associate I earn from qualifying purchases.

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