Hi! I'm Petra Cox with Mom's Apple Pie Company in Occoquan, Virginia. We're a family run bakery of four locations in Northern Virginia, as well as a farmer we grow fruit and berries for our pies and pumpkins for our other bakes goods.

Not only am I a member of the family, I am also a baker with Mom's Apple Pie Company and today I'm going to show how to make a basic pumpkin cake batter that you can use to make pumpkin cup cakes, pumpkin bread and pumpkin jelly roll cake with cream cheese frosting, So let's get started.

So, here we have our ingredients for our basic pumpkin cake recipe that we can use to make a pumpkin jelly roll cake with cream cheese frosting, pumpkin cup cakes or muffins with cream cheese frosting and a little pumpkin, a pumpkin loaf, pumpkin bread or whatever you want to call it. It's all the same recipe. We have all the ingredients right here.

Of course, we have our pumpkin. This is from a fresh pumpkin, so this is really from scratch and we have two and a quarter cups of sugar, three eggs, three quarters cup of oil, three quarters cup of water and our dry ingredients are two and two-thirds cup of cake flour, it just has a lighter texture, finer grain than your all purpose flour, a teaspoon of cinnamon and a teaspoon of ginger, half teaspoon of nutmeg and a quarter teaspoon of cloves for your spices, a teaspoon of salt and a teaspoon of baking powder and two teaspoons of baking soda. So those are the ingredients that we need for our basic pumpkin cake recipe.

Next, I am going to show how to get from your raw pumpkin to this cup and a half of processed pumpkin that we're going to use in baking.

So, next I'm going to show you how to do that.