5 Autumn Pumpkin Cake Recipes

These 5 Autumn pumpkin cake recipes will help lend variety to all the holiday parties this season. Whether entertaining friends, giving thanks with family, or simply offering a bit of homemade baked pumpkin goodness to children and loved ones, these recipes are sure to please!

1. Glazed Autumn Pumpkin Cake

  • 1 Cup Sugar
  • 1/2 Cup Oil
  • 1/2 Cup Maple Syrup
  • 2 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1 Can Pumpkin Puree (15 oz.)
  • 1 tsp Vanilla or Maple Extract
  • 2 TBSP Maple Syrup
  • 1/4 Cup Powdered Sugar
  • 2 TBSP Milk
  1. Preheat oven to 375 degrees.
  2. Combine the dry ingredients in a large bowl (flour, baking soda, baking powder, and pie spice). In a mixing bowl combine the oil, 1/2 Cup of syrup, and sugar.)
  3. Alternate adding pumpkin and the dry ingredients to the mixing bowl a little at a time until everything is well mixed. Add the extract.
  4. Pour the batter into a greased 8 or 9 inch pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  5. In a small bowl combine the remaining syrup, powdered sugar, and milk. Pour over cake and leave in oven for 5 minutes more. Remove and cool slightly before serving.

2. Quick Pumpkin Cake

  • 1 package cake mix (white or yellow)
  • 3 Eggs
  • 1 Cup Pumpkin Puree
  • 1 Cup Water
  • 1/2 to 1 tsp Pumpkin Pie Spice
  • 1/2 Cup Chopped Pecans
  • Vanilla or Cream Cheese Frosting
  1. Preheat the oven to 375 degrees.
  2. Grease and flour two round cake pans (8 inches).
  3. In a large mixing bowl combine the cake mix, eggs, water, pumpkin, and pie spice and mix on low speed for 1 minute. Then beat on medium speed 2 minutes. Stir in nuts.
  4. Transfer batter to the two pans, evenly, and bake for 30 to 35 minutes. A toothpick inserted in center comes out clean. Cool before frosting.

3. Autumn Pumpkin Cake Doughnuts

  • 1 Cup Pumpkin Puree
  • 1 Cup Sugar
  • 2 Eggs
  • 1/3 Cup Buttermilk
  • 2 TBSP Oil
  • 4 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • Vegetable Oil for Frying
  • Powdered Sugar
  1. In a large mixing bowl, beat the eggs and sugar for several minutes until fluffy. Add the pumpkin, milk, and 2 TBSP oil.
  2. Stir in the flour, baking powder, and pie spice.
  3. Mix well and refrigerate for at least one hour.
  4. Turn the dough out onto a floured surface and roll out to 1/2 inch thick. Cut into circles and use a small circle cutter to make the doughnut hole in the center.
  5. Heat the oil for frying until it reaches 375 degrees. The oil should be at least 4 inches deep to accommodate deep frying. Carefully place one doughnut at a time into the hot oil using a spatula.
  6. Cook for a minute on one side until golden, carefully turn over and cook to golden on other side. Remove doughnuts with a spotted spatula and place on paper bags or towels to absorb the excess oil.
  7. Dust with powdered sugar. Serve warm.

Pumpkin Pancakes

  • 1 Cup Flour
  • 2 tsp Baking Powder
  • 2 TBSP Brown Sugar
  • 1/2 tsp Pumpkin Pie Spice
  • 2 Eggs Whites
  • 1 Cup Milk
  • 1/2 Cup Pumpkin Puree
  1. Combine the dry ingredients in a large bowl. Stir in the pumpkin and milk.
  2. Beat the egg whites with a mixer until they form stiff peaks. Fold the egg whites into the batter with a spatula, by hand.
  3. Heat a large skillet and spray lightly with non-stick spray. Measure pancake batter by 1/4 cup-fulls onto the hot skillet. Cook for several minutes until the bottom is golden and bubbles begin to form on the top. Carefully flip over and cook to golden on the bottom.

Quick & Easy Pumpkin Cupcakes

  • 1 Package Cake Mix (Spice Cake)
  • 1 Can Pumpkin Puree (15 oz.)
  • 24 Muffin cups
  1. Preheat the oven to 350 degrees.
  2. In a large bowl stir the pumpkin puree into the cake mix until well blended.
  3. Carefully spoon into muffin cups in a muffin pan (24 muffins).
  4. Bake for 20 minutes or until they feel done when the top is lightly pressed. Allow to cool slightly before serving, or cool completely and frost.
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