Don’t let the word pumpkin deter you for two reasons. 1) I don’t like pumpkin pie, but these are delicious. 2) The pumpkin is such a light flavor that it could be considered more of a spice cake. Definitely worth making outside of the turkey holiday.

I actually found this recipe several years ago in Domino Magazine. I was in a complete panic when I couldn’t find the recipe in my baking folder, but THANKFULLY I found it online! Thank you to those out there who are more organized that me.

{Pumpkin Bliss}

adapted from Domino Magazine

make 39 cupcakes

• 3 c. flour
• 1 T. plus 1 t. pumpkin pie spice
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2t. baking soda
• 1 t. salt
• 3 c. Sugar
• 1 (15 oz) can pumpkin puree
• 4 large eggs
• 1 c. vegetable oil
• 3/4 c. orange juice

Preheat your oven to 350. Line muffin pans with liners. The recipe says sift, but if you’re me then you throw together flour, spices, soda, salt and mix the hell out of them with a wisk. In your mixer’s bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated. Do not overmix. Bake 18-20 minutes and frost with your favorite cream cheese frosting.