It took a very long time to bake, which I assume was partly because I dumped all of the batter into one pan instead of two, but it came out so good. Every bite was full of autumn goodness, cinnamon, nutmeg, and cloves. Yum. It has already been requested that I make more, as well as those cupcakes, but mostly just the chai cream cheese icing which would go beautifully with both.
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
1 1/2 stick unsalted butter
2 large eggs
1 15 ounce can pumpkin puree
Preheat oven to 325° and grease baking pan.
In a medium bowl combine flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg and set aside.
In a large bowl use an electric mixer to beat softened butter and sugar together until just blended. Add eggs one at a time and beat until the mixture is light and fluffy. Add pumpkin. Slowly add flour mixture until combined.
Pour batter into pan and bake for about 60 - 75 minutes or until a toothpick comes out clean.
(Original recipe found here.)
Happy Friday and thank you for reading!