Cake
Cooking spray 1 tablespoon all-purpose flour
2 cups freshly roasted pumpkin
ѕ cup granulated sugar
ѕ cup packed dark brown sugar
Ѕ cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
Ѕ teaspoon ground cloves
1 teaspoon baking powder
Ѕ teaspoon baking soda
Ѕ teaspoon salt
cup buttermilk

Preheat oven to 350°F.

Work pumpkin in food processor into a smooth paste. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place ѕ cup granulated sugar, brown sugar, and Ѕ cup butter in a large bowl; beat with mixer at medium speed 3 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.

Lightly spoon 3 cups flour into dry measuring cups and level with a knife.

Combine flour and next cinnamon, cloves, baking powder, baking soda and salt in a bowl, stirring well with a whisk. Add flour mixture and ѕ cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Lightly coat a 10-inch bundt pan with cooking spray; dust with 1 tablespoon flour. Spoon batter into prepared pan.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For cupcakes, fill 2 paper lined cupcake tins and bake at 350° for 20 minutes or until a wooden pick inserted in center comes ou
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