If someone could come up with a yellow or white cake version of this cake they should PATENT it. I mean, I can only imagine a yellow cake this light, fluffy and moist! Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan. It has a beautiful, vivid pumpkin-orange hue, no doubt because it is subtlely spiced with a mere 2 tsp. of cinnamon. I liked that - it was nice to have a pumpkin cake where the flavor of the pumpkin was so bold and not hidden underneath tons of spices. While I would have loved to make this in a cake pan (if for no other reason than simplicity) and drizzled it with a glaze, cupcakes were more practical for my needs. I baked them at 350 degrees, about 23 minutes. I gave them just a little plop of vanilla buttercream to which I added cinnamon to taste. While a cream cheese frosting would have been good too, I liked this combination a lot! I have made a lot of pumpkin cakes over the years, many from this site. I hope I remember this one - it's perfect.
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If someone could come up with a yellow or white cake version of this cake they should PATENT...