Tis the season for pumpkins! Just about everywhere you look, you find pumpkins!
They are in savory dishes as well as sweet dishes. You even find them out by the front door, maybe even covered in snow. Believe it or not, we had flurries a few days ago. I WOULD NOT have been happy seeing my pumpkins with a dusting of snow. Luckily it didn't happen or things may have gotten ugly around here. Something I am happy about is this Pumpkin Cake with Cinnamon Chips. No ugliness around here. Pure joy with some flavors of the season.
Look at all the goodies in there! And Cinnamon Frosting!!! I'm feeling faint!
Ingredients for cake:
1/2 cup white flour
1/2 cup whole wheat flour
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup vegetable oil
1/4 cup apple cider
1/2 cup canned pumpkin
1 egg
1 cup cinnamon chips
1/2 cup chocolate chips
Ingredients for cinnamon frosting:
1 cup powdered sugar
1 Tbsp unsalted butter, softened
1/4 tsp vanilla
2 Tbsp milk
1/2 tsp cinnamon
1/2 cup pecan chips
Directions:
Heat oven to 350 degrees. Grease a round cake pan.
In a large bowl, beat together all the cake ingredients except for the cinnamon and chocolate chips. Once batter is well mixed. Stir in the cinnamon and chocolate chips. Pour into prepared cake pan.
Bake at 350 degrees for 20-25 minutes. Remove from oven and cool completely before frosting.
For the frosting, mix together all incredients minus the pecan chips. When well combined, frost cooled cake. Sprinkle with pecan chips and extra cinnamon chips.
This is such an easy throw together cake and I love the addition of whole wheat flour!
The aroma while baking is as good as it tastes!
Celebrate the little things that make life sweet,
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