Recipe For Spice Cake And Pumpkin Muffins
Ingredients
For the spice cake: 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1½ teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground allspice, ¼ teaspoon of ground cloves, ½ teaspoon of salt, 1 cup of granulated sugar, ½ cup of light brown sugar, 1 cup of pumpkin puree, 1 cup of vegetable oil, 2 large eggs and 1 teaspoon of vanilla extract.
For the pumpkin muffins: 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, ½ teaspoon of salt, ½ cup of granulated sugar, ½ cup of light brown sugar, 1 cup of pumpkin puree, ½ cup of vegetable oil, 2 large eggs and 1 teaspoon of vanilla extract.
Instructions
For the spice cake: Preheat oven to 350°F (177°C). Grease a 9x13 inch pan and set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, cloves and salt. In a large bowl, whisk together the sugars, pumpkin puree, oil, eggs and vanilla until light and fluffy. Gradually add in the dry ingredients and mix until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into squares.
For the pumpkin muffins: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves and salt. In a large bowl, whisk together the sugars, pumpkin puree, oil, eggs and vanilla until light and fluffy. Gradually add in the dry ingredients and mix until just combined. Divide the batter evenly between the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
For the spice cake: Each square contains approximately 188 calories, 9.7g of fat, 23.3g of carbohydrates, 2.2g of protein and 1.2g of fiber.
For the pumpkin muffins: Each muffin contains approximately 174 calories, 8.5g of fat, 23.3g of carbohydrates, 2.2g of protein and 1.2g of fiber.
These delicious desserts are a great way to enjoy the fall season. The spice cake is perfect for a family gathering or special occasion and the muffins are great for a quick snack or breakfast on-the-go. Both recipes are easy to make and sure to be a hit!
For an added touch of sweetness, try topping the muffins with a simple glaze made of powdered sugar, milk and vanilla extract. You can also mix in some chopped nuts or dried fruit to the muffin batter to give it an extra boost of flavor. For the spice cake, try adding cream cheese frosting or a simple dusting of powdered sugar.
These recipes for spice cake and pumpkin muffins are a great way to enjoy the fall season. They are easy to make and sure to be a hit with family and friends. The spice cake is perfect for a special occasion and the muffins are great for a quick snack or breakfast on-the-go. So why not give these recipes a try and enjoy the delicious taste of fall!
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