pumpkin football cakes

How To Make pumpkin football cakes

• 1

  Preheat oven to 350 degrees. Lightly grease 24 5-ounce egg-shaped muffin cups; set aside.
• 2

  In a medium bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
• 3

  In a large bowl combine eggs, pumpkin, brown sugar, granulated sugar, and vegetable oil; whisk until smooth.
• 4

  Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition.
• 5

  Spoon a scant 1/4 cup batter into each prepared muffin cup, filling each about half full*.
• 6

  Bake 20 to 22 minutes or until tops spring back when lightly touched.
• 7

  Remove from pans. Cool completely on wire rack.
• 8

  Split cakes horizontally. If necessary, trim tops of cakes so they will sit flat when inverted.
• 9

  For Buttercream Frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
• 10

  Gradually add 1 1/2 cups of the powdered sugar, beating well.
• 11

  Beat in milk and vanilla.
• 12

  Gradually beat in enough of the remaining powder sugar to reach desired consistency.
• 13

  Spread frosting over one cake half; top with remaining half.
• 14

  Pipe "laces" on top. Repeat with remaining cakes.
• 15

  *Use any remaining batter to make cupcakes. Line 2 1/2-inch muffin cups with paper bake cups. Fill two-thirds full with batter. Bake in a 350 degrees F oven for 15 minutes or until a wooden pick inserted in center comes out clean.
• 16

  NOTE: To watch the video on how to make the Football Cakes go to http://www.bhg.com/videos/m/80978537/adorable-fall-dessert-football-shape-pumpkin-recipe.htm
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