Last week I made the most wonderful pumpkin cake with cream cheese frosting for a dinner party…the secret ingredient is toffee bits… perfection! Thanks to Robyn over at “Add A Pinch” for sharing this mouth watering pumpkin goodness. Everyone that tried it (that bakes) took the recipe to make for Thanksgiving! Success!

Another fabulous Pumpkin cake recipe can be found below…

For cake

• Nonstick vegetable oil spray
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups (packed) golden brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 cup canned solid pack pumpkin

For frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup (packed) dark brown sugar
• 3 tablespoons robust-flavored (dark) molasses
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons grated orange peel
• 2 8-ounce packages chilled cream cheese
• 1/3 cup powdered sugar

Make cake:
Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.

Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

Make frosting:
Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)

I had a nice size bowl of cream cheese icing left over from the cake, so I decided to try this two ingredient pumpkin muffin recipe. I learned about these yummy mini muffins at my ladies Bible Study; they always make the best desserts. These mini pumpkin muffins are delicious plain or with a dollop of cream cheese icing. I make a huge batch and keep them in a tupperware container, perfect quick treat for the boys.

Ingredients

• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin

Bon Appétit

I am linking up for “Feasting in Fellowship” each Friday with Janelle over at Comfy in the Kitchen.