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Pumpkin Gingerbread

Cake/Cupcake

Fall

Vanilla Extract

10 Minutes Prep

40 Minutes Cook

6-8 Servings

Ingredients

3 cups sugar
4 eggs
1 cup vegetable oil
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 tsp ginger
1 tsp of each: cinnamon, nutmeg, cloves and all spice
1tsp of Magnolia Star Pure Vanilla Extract
2/3 cup water
1 (15 oz) can pumpkin (or one cooking pumpkin roasted and puréed)

INSTRUCTIONS

Preheat oven to 350°F. Lightly grease two standard-size loaf pans.
Add eggs, oil, water, and pumpkin in a mixer. Still well.
Add all other ingredients to a bowl. Mix together well.
Slowly add dry ingredients to the mixing bowl until well combined.
Pour mixture into two prepared pans.
Bake for 40 min or until A toothpick comes out clean.

To do muffins instead fill two muffin pans 2/3 of the way full and bake for 18-20 min. Can also brush tops with melted butter and sprinkle with cinnamon-sugar mixture.

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