My All-Purpose Pumpkin Base: A Piece of Cake #40
One batter you can bake three ways. Or more! You tell me.
Wow. Our second triple-recipe issue in a row. There are worse habits to develop, I guess.
What’s the difference between a pumpkin cake and a quickbread? Or a pumpkin muffin and a cupcake? Today I’m saying, “Very little.” Mostly we’re talking about the shape of the pan, the time of day it is socially acceptable to consume it, and possibly a bit of buttercream.
You don’t need me to tell you that the world has become consumed with everything pumpkin spice in the last decade—in a way that kind of defies explanation. People can’t get enough, and they can’t get it soon enough. In fact, Dunkin’ released its fall menu this year on an excuse-me-it’s-still-summer date: August 18th.
So, even if I’m late in the game by Dunkin’s standards, here’s my All-Purpose Pumpkin Base recipe. It’s the grandchild of the Olive Oil Pumpkin Loaf I used to make at Ovenly. But I’ve tweaked it over the years to the version you’re ready today. I’ve provided you with three suggested riffs (a Pumpkin Bread, Pumpkin Cake with Molasses Cream Cheese Frosting, and Pumpkin Muffins with Cocoa Cream Cheese Swirl), but the opportunities are endless.
This recipe is so versatile and can be nudged sweet or savory very easily. It’s also one of the moistest cakes you’ll ever bake, and it stays that way. As a test, Andrew and I kept our first batch of breakfast bread out on the counter for a week, but I’m willing to bet yours won’t last that long. And don’t be put off by the Halloween styling: you can make this well after the 31st. It’s a great way to use that one can of straggling can of pumpkin puree that always ends up in your pantry.