Pumpkin Cake

Yield:  triple-layer, 8" or 9" round cake or approx 24 to 28 cupcakes

Ingredients

• 2 c. flour, all-purpose
• 2 t. baking soda
• 3 t. baking powder
• ¼ t. salt
• 2 ½ t. cinnamon
• ⅛ t. ground allspice
• ⅛ t. ground cloves
• ⅛ t. ground nutmeg
• ½ c. applesauce, unsweetened
• ¾ c. oil
• 2 c. sugar
• 4 eggs, large
• 2 c. canned pumpkin
• 2 t. vanilla extract
• 1 c. walnuts or pecans, finely chopped (optional)

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, nutmeg) in medium bowl; set aside.
3. In large mixing bowl beat together applesauce, oil, and sugar until well blended.  Add vanilla and pumpkin. 
4. Add eggs one at a time, beat thoroughly after each addition.
5. Gradually beat in flour mixture. Add nuts.
6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
7. Bake cakes approx. 30-34 minutes; bake cupcakes approx. 20-23 minutes.
8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
9. Frost when completely cool - Cream Cheese recommended.

Hot tip:  If you don't have all those individual spices - just add 2-3 teaspoons of Pumpkin Pie seasoning - it'll have the same yummy taste.


Adapted from: allrecipes.com