This one literally makes The Boy squeal with delight. This is what I heard yesterday at lunch time:
"Mommy, what are we having for lunch? It smells delicious! I could smell it all the way up in my room... Oh my goodness, is that what I think it is??!! Baby, Baby! Guess what we're having for lunch??!! Oh my goodness, I'm so excited! Baby! It's ginger cake! It's GINGER CAKE!"
Gingerbread Pumpkin Cake (or Muffins)
Makes one 9x9 snacking cake, or 24 muffins
1 to 1 1/2 cups raw sugar (or granulated)
1 cup pumpkin (not pie filling- pure, puréed pumpkin)
1/2 cup oil (we use olive)
1/2 cup soured milk (1/2 cup milk with 1/2 tsp. vinigar or lemon juice added- let sit 5min before using) or buttermilk
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each ground cinnamon, nutmeg, cloves and all-spice (I use 2 tsp. pumpkin pie spice)
In a large bowl, whisk sugar, eggs, pumpkin, oil and milk until smooth.
In a medium bowl, whisk flour, baking soda, spices, salt and baking powder.
Stir dry ingredients into large bowl until blended.
Pour into lightly greased 9x9 square pan (or muffin pans).
Bake at 350* for about 35 minutes, or until set in middle. Let cool in the pan before cutting and serving.
* Tastes amazing with a scoop of vanilla ice cream ;-)