Ingredients

The following ingredients have 3 Servings
  • 1 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 tsps. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 2 large eggs
  • 15 ounces canned pumpkin
  • 1 tsp. vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup powdered sugar (for dusting )

Instruction

  • Preheat oven to 350° Fahrenheit.
  • Grease and flour your bundt cake, and line cupcake pan with 3 liners.
  • In a large bowl, whisk together dry ingredients.
  • Add all wet ingredients directly to the dry ingredients and combine thoroughly with a whisk until just combined. Do not over mix or it will not be fluffy.
  • Scoop batter into the bundt pan and fill only 2/3 of the way. Add remaining batter to the cupcake pan.
  • Bake cake on the center rack for 30-35 minutes at 350° Fahrenheit. The cupcakes will need to be removed that the 18-20 minute mark. You will want to check the cake at the 30 minute mark. The cake top should be slightly cracked, and feel firm. A toothpick inserted into the center of the cake should come out clean.
  • Allow cake to cool for at least one hour before gently removing it from the pan. See post for notes.
  • Sprinkle on powdered sugar once cake is plated.