Pumpkin Spice Cake

 How about a Pumpkin Spice Cake recipe to kick off this Monday morning?
This recipe uses Nutmeg, Ginger and Cinnamon Bark essential oils---
I just love how you can incorporate these oils into baking and cooking!

-1 1/4 cups butter
-2 eggs, beaten
-1 cup packed brown sugar
-1 1/4 cups white sugar
-1 (15 ounce) can pumpkin puree
-3 cups all-purpose flour
-2 teaspoons baking soda
-1 teaspoon salt
-3 drops Cinnamon Bark essential oil
-1 drop Nutmeg essential oil
-1 drop Ginger essential oil
-1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Grease and flour your pan(s).
Sift together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, eggs, brown sugar, white sugar,
Cinnamon Bark, Nutmeg and Ginger essential oils until light and fluffy.
Beat in the pumpkin puree.
Beat in the flour mixture. Add pecans if desired.
Pour batter into prepared pan(s).

Bake in the preheated oven for 60 to 65 minutes,
or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For extra yumminess, add a cream cheese frosting to this cake!

And as always, email me at jill.meulenberg@gmail.com with any questions you might have either about this post, or about Young Living essential oils.


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