How to make moist pumpkin cake

Chocolate chip Pumpkin cake, muffins or bars recipe

Since its pumpkin season I thought some of you might enjoy my delicious pumpkin recipe. In this recipe I use only fresh pumpkin puree, this helps the cake become extra moist. Of course you can use canned pumpkin instead and it will taste just fine. I love this recipe because I can pass it off as many different desserts; squares, bars, cookies, cakes, muffins and even a small coffee loaf, it’s very versatile and so delicious no matter how you bake it or how you top it.

So what’s the darn recipe already…Here it is… J

For soooo…. moist pumpkin cake you will need

1 cup brown sugar

¾ cup butter or margarine softened

½ cup liquid honey

4 eggs

2 cups of pumpkin puree ( or 1 can    14 oz)

1 cup all purpose flour

1 cup whole wheat flour

1 cup mini semi sweet chocolate chips

2 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

5 Icing options That go great with this recipe(optional)

#1 Cream cheese icing

Cream cheese

Honey

#2 Cream cheese icing

Cream cheese

Icing sugar

#3 cream cheese icing

Cream cheese

Icing sugar

Cocoa

#4Coloured Icing

Icing sugar

Egg white

Food colouring

#5 Spice Icing

Icing sugar

Cinnamon

Nutmeg

Egg white or cream cheese

*Try topping the icing with chopped walnuts or decorate with festive sprinkle, or leave plain and serve with warm apple butter yummy…

In bowl cream together butter, honey and sugar until fluffy. Beat in eggs, add pumpkin. Combine dry ingredients and chocolate chips add to batter mix till just blended. Bake in greased cake pans desired size. (This recipe fills 2 x 9 inch cake pans well, also large jelly roll pan for squares). Bake 350’ degrees for 30-35 minutes or until knife comes out clean, bake for ½ the time if making muffins or cookies or until knife comes out clean.

This recipe is so yummy everyone in my family loves it including those who hate everything. And, because I use fresh pumpkins puree that I preserved, I’m able to make this recipe all year long or make a whole bunch at once and freeze it for later for no more then 2 months.