Pumpkin Spice Cake

Pumpkin Spice Cake

This recipe was originally for Pumpkin Spice Cake (by Better Homes and Garden), but I have adapted it to work for muffins. The pan I use is from from William-Sonoma.  

William-Sonoma

Ingredients:

• 1/4 cup butter
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 cup shortening
• 1 1/2 cups sugar
• 1/2 tsp vanilla
• 1 cup buttermilk
• 1/2 cup canned pumpkin 
• vanilla icing (dye half green and the other half orange - save time and purchase from the store)

Directions:

1.    Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile grease and flour pan and set aside.  In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger; set aside.

2.    In a mixing bowl beat butter and shortening with an electric mixer on a medium to high speed for 30 seconds.  Add sugar and vanilla; beat until well combined.  Add eggs 1 at a time, beating well after each addition.  In a separate small bowl, mix together butter and canned pumpkin.  Alternately add flour mixture and buttermilk-pumpkin mixture to butter mixture, beating on a low speed after each addition just until combined.  Pour into prepared pans, only filing cups halfway. 

3.    Bake in a preheated over at 350 degrees for 15-17 minutes, until a wooden toothpick inserted near the center comes out clean.  Cool for 10 minutes before trying to take out of the pan and then allow to cool for an additional 30 minutes before trying to frost or glaze.