The other day when it was 38 degrees outside my children came to me with a specific request. They all wanted pumpkin spice cake. Desperately. I told them that such a cake filled with cinnamon, nutmeg and pumpkin AND involving putting on the oven for almost an hour was something for a cold winter’s day in front of the fire with a pot of hot tea. They looked at me with confusion in their eyes and asked again for pumpkin spice cake. And because it was too hot to rationalize with 3 surprisingly insistent kids I just caved and started to bake.
While the cakes baked the house smelled of autumn but was hot enough that I laid on the cold tiles until they were done. But the ecstatic and grateful kids were well worth it all. Kind of.
This recipe calls for cream cheese in the batter which helps makes it really moist and dense. Instead of adding cinnamon and cloves you could also just add a teaspoon of pumpkin pie spice. I usually make this recipe in a loaf pan but considering the heat and the fact I wanted the oven on for as little time as possible I made them in mini muffin tins. Here’s the recipe if you would like to give them a try. Whether in summer, fall or winter (go for the latter two!).
Continue for recipe:
Pumpkin Spice Cake
4 ounces cream cheese
1/4 c butter
1 1/4 c sugar
1 c canned pumpkin
1 3/4 c flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1. Preheat oven to 350 degrees. Butter a loaf pan or mini muffin tins.
2. Cream together cream cheese, butter and sugar. Beat eggs in one at a time. Add pureed pumpkin. Mix.
3. In another bowl mix together dry ingredients. Stir into butter/cream cheese mixture. Mix until well combined.
4. Put into greased pans and bake (60-70 minutes for loaf or 15-20 for mini muffins).