Pumpkin Cake

Pumpkin cake

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 mixing 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!

Pumpkin cake wet ingredients

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.

Pumpkin cake batter

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.

Pumpkin muffins

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!

Pumpkin muffin

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


Pumpkin Cake

Easy pumpkin cake recipe, perfect for fall. Recipe provides the option to make muffins instead.

  • Author: Kathleen
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Muffins
  • Method: Bake
  • Cuisine: American



1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup canned pumpkin
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Grease cake pan or muffin tins.
  2. In a large mixer bowl, combine sugar and eggs. Add vegetable oil and canned pumpkin, mixing well. Slowly add remaining ingredients.
  3. Pour batter into prepared baking pan. For cake, bake for 25-30 minutes. For muffins, bake 18-20 minutes. Cake and muffins are ready when a cake tester comes out clean.



Cake will stay fresh up to four days if tightly wrapped or in a sealed container. No need to refrigerate.

Keywords: Pumpkin muffins, pumpkin cake, pumpkin dessert, easy pumpkin cake

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