Pumpkin season is in full swing and it’s time to make some pumpkin cake! Now that it’s cooling off and the hint of Halloween is in the air, it’s time for all things pumpkin! This recipe is very easy to make and you can choose to make it as a cake or as muffins.

Note: this recipe is from ASU Tillman Scholar, Grant Laufer. This was originally his grandma’s recipe he shared in class. Thanks Grant!

Directions for pumpkin cake

Preheat the oven to 350 and grease either a cake pan or muffin tins.

In a large mixer bowl, combine 1 cup of sugar and 2 large eggs.  Mix until well combined and then add 1 cup of pumpkin and 1/2 cup vegetable oil.  Look at this beautiful color!

With the mixer on low-speed, slowly add in 1 cup flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and a half teaspoon of salt.

Pour the batter into prepared pan.

For the cake version, cook for 25-30 minutes.  If making muffins, cook 18-20 minutes.  NOTE:  If you have teenagers in the house, they are like wolves.  They hunt and scavenge.  Notice before I even took the muffins out to cool, two were already missing.

Cake is ready when a toothpick comes out clean.

Here’s my muffin that I hid away for myself.  Thanks Grant and Grant’s grandma for this great recipe!

If you want more of a Halloween feel, try these Halloween cupcakes.

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