Since I am an an avid reader of House Beautiful magazine, I had to try Barefoot Contessa's Pumpkin cake. In her recipe, she actually did them as cupcakes. I doubled the recipe and put it in a 9x13 pan. Every fall, I can't wait to to whip out my canned pumpkin and try all the recipes. This one definitely did not disappoint.-Christine
1 cup flour (I do half wheat, half white)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmug
2 extra large eggs, room temp
1 cup of canned pumpkin puree (8 ounces)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil (I do half applesauce)
1/2 cup coarsely chopped Heath bars
*Preheat oven to 350. In medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon ginger and nutmeg. In a larger bowl, whisk together the eggs, pumpkin, sugars, and oil. Add the flour mixture and stir until combined.
*Pour batter into cupcake tins or 9x13 pan. Bake for 20-25 minutes or until done. Cool, then spread with maple cream cheese frosting. Garnish with score bars.
6 ounces of cream cheese, room temp
3 Tbl butter, room temp
1/8 tsp maple extract
1/2 tsp vanilla
2 cups powdered sugar
*Cream the cheese with butter. Add the extracts. Add the powdered sugar. Mix until smooth.