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Ingredients
Scale
- 1 ⅔ cup All-Purpose Flour
- 1 ¼ cup Granulated Sugar
- 1 cup Pumpkin Puree (plain, not pumpkin pie filling)
- ½ cup Unsalted Butter (softened)
- ½ cup Warm Milk (microwave for about 30 seconds)
- 2 Large Eggs (room temperature)
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Nutmeg
- ¼ teaspoon Kosher Salt (or ⅛ teaspoon table salt)
Instructions
- Preheat oven to 350°F and prepare the pan.
- Mix dry ingredients in a bowl and set aside.
- Cream softened butter with granulated sugar until fluffy.
- Add eggs, pumpkin puree, and vanilla extract; blend until smooth.
- Fold dry ingredients into the wet mixture carefully.
- Incorporate warm milk and mix until combined.
- Pour batter into the prepared pan and bake for 45-55 minutes.
- Cool for 15 minutes before serving.
Notes
Ensure eggs are at room temperature for better emulsification.
Check for doneness by inserting a toothpick; a few moist crumbs are acceptable.
Store in an airtight container at room temperature for up to four days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg