A few weeks back I wanted to use up a tin of pumpkin puree which had been lurking in my baking cupboard. My family don’t like pumpkin pie so I looked through my recipe books and found a few recipes which would help me use this tin. I had made a Coconut Pumpkin Bar cake from the latest Hummingbird Bakery cookbook before but wanted to try something different.
So, it was raining outside, it was cold and miserable. The dog had been walked and I wanted to crack on before the kids came home off the school bus. I found two recipes I liked, the first was a square cake from the fab (and much used in this house) The Clandestine Cake Club Cookbook, and another from the brilliant latest offering from Lorraine Pascale: A Lighter Way To Bake. In Lorraine’s book she has a recipe for Pumpkin Spice Cupcakes with Cream Cheese Frosting. Luckily each recipe used half the tin of pumpkin puree so I had enough to make both recipes!
First up was the whole Thanksgiving Pumpkin Cake from the Clandestine Cake Club Cookbook. Here’s how it was made:
Overall I was very impressed with the way the two recipes turned out, though my personal favourite has to be the cupcakes. They were perfect. They weren’t too sweet but provided me with a cakey fix. My hubby and kids don’t really like pumpkin so I didn’t tell them that there was pumpkin in the cakes. They were none the wiser!