This recipe is printed with permission from Olivia Dupin and Quayside Publishing.
If you do not have three pans, you can bake the cakes in batches.
This recipe is also soy-free.
Yield: 12 servings
Chef’s Tip: This cake recipe makes 36 cupcakes. Just fill a cupcake pan three-quarters of the way and bake for about 18 minutes at 350˚F (180˚C, or gas mark 4). Try using the pumpkin filling to stuff the cupcakes and top with your favorite frosting.
Shirley's Note: I'm pretty sure that you can substitute your favorite frosting, custard, or pudding for the pumpkin filling if you'd like.