Pumpkin Cake With Maple Syrup Frosting

Ingredients

Cake

• 3 cups all purpose flour
• 1 Tablespoon baking powder
• 2 teaspoon baking soda
• 2 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 4 eggs
• 1 cup granulated sugar
• 1 cup light brown sugar; packed
• 1 (15oz) can canned pumpkin
• 1 cup vegetable oil

Maple Frosting

• 6 ounces cream cheese, at room temperature
• 3 Tablespoons butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon pure maple syrup
• 2 cups confectioners' sugar

Directions

1. Preheat oven to 350F.
2. Grease and flour a 10-inch tube pan.
3. In a bowl, stir the flour, baking powder, soda, pumpkin pie spice and salt together; set aside.
4. In a large mixing bowl,using an electric mixer, beat the eggs until fluffy; add the sugars. Beat until very thick.
5. Stir in the canned pumpkin and oil, until smooth.
6. Slowly mix in the the flour mixture to the wet ingredients and beat thoroughly to combine.
7. Pour into the prepared pan.
8. Place into the preheated oven and bake for one hour or until cake tester inserted near the center comes out clean.
9. Remove and place the pan on a cooling rack.
10. Cool for 10 minutes before removing from the pan.
11. Cool completely on a wire rack before frosting.

Frosting

1. Place the cream cheese and butter into a mixing bowl and use an electric mixer to beat until creamy smooth.
2. Beat in the vanilla extract and maple syrup.
3. With the mixer still on low, slowly add the confectioners' sugar, a little at a time until smooth and it reaches a good spreading consistency.