Spiced Pumpkin Cake, Muffins, Bars

This recipe is AMAZING! It was passed along from my friend Sarah, who found it at epicurious.com. I have 3 variations for this recipe, all crowd pleasers. Within the last year, I have made this recipe over 10 times because everyone asks for it! See my variations below.

Yeilds 1 bundt pan or 2 cup cake pans or 1/2 sheet pan

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all purpose flour

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

3/4 bag of mini m&ms

1 cup coarsley chopped walnuts (optional)

Preheat oven to 350 degrees. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in mini m&ms and walnuts if desired.

Butter and sugar the pan you are using...

1) Bundt cake pan: bake for 55 minutes to 1 hour, or until knife comes out clean.

2) Mini cupcake or regular cupcake pan: bake for 25 - 35 minutes, or until knife comes out clean

3) Sheet pan: back for 20 minutes, or until knife comes out clean. Cut into square bars and frost.

Frosting (optional for cupcakes and bundt)

12 oz whipped cream cheese

1/2 cup unsalted butter (1 stick)

3 cups powdered sugar

1 tsp vanilla

Mix together and refrigerate if not ready to spread. ENJOY!