And the pumpkin obsession continues...

Yes, as you can see I am still going through a pumpkin and square things obsession. This week I needed to make a cake for my cake decorating class that I am taking, and I decided that since EC and I don't really need a whole 8 in. cake I would make a 6 in. cake. This left me with leftover batter, so I made cupcakes, which we are eating, so now that I think about it, it is still the same amount of cake. Sigh, another good idea gone to waste. I guess I should have thought that through better.
To make these little gems I simply used one of the first pumpkin cake recipes that came up in my Google search. They are pretty good, but it is the cream cheese frosting that makes them amazing, I think. But I have also recently discovered that I really like cream cheese frosting, not as much as EC does, but it is pretty yummy.
Pumpkin Cake
From This Site

Ingredients:

• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups pumpkin puree or cooked mashed pumpkin

Preparation:

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans (or two six inch cake pans and 1 cupcake pan). Bake at 350° for 35 to 40 minutes (less for cupcakes, be sure to check them often). Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and eat.