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“My mother gave this recipe to me, though I have tweaked it a bit. You would think it was heavy, due to the pumpkin and heavy spices, but on the contrary, it is light (if you leave out the raisins and nuts). I have converted many a "pumpkin hater", including myself with this culinary delight. Makes great muffins or cupcakes for "on the go".”
READY IN:
50mins
SERVES:
12
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. (Add all dry ingredients together, mix well.).
  2. (Add eggs and oil, beat together.).
  3. (Fold in pumpkin.).
  4. (Add nuts and/or raisins, optional).
  5. (Great for muffins, cupcakes, or traditional cake pans.).
  6. (Don't overbeat batter which makes cakes tough.).
  7. (Frost with cream cheese, vanilla or fluffy white icing.).

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