Pumpkin-Ragi Spiced Cake

I love pumpkin...period. My son will eat almost anything that is baked a cake and so beetroot, pumpkin, carrot etc etc become cakes and that is why you'll find alot of veggie cakes here. I baked this while i was at my folks and they loved it. Till date there is no one who doesn't like this cake having tasted it...even hubby dear liked it :).

I normally make it with plain flour but decided to try with Ragi or finger millet flour and the result is an even  better tasting pumpkin cake. You can either make it plain without adding any spices, it taste just as good BUT i have to say that it taste best with the addition of the spices and yes the house smells lovely too as the cake bakes :).

With this recipe you can make one whole cake or 12 cup cakes. Enjoy!

Ingredients:

1/2 Cup - Plain Flour

1/2 Cup - Ragi/ Finger Miller Flour

1 Tsp - Baking Powder

1/2 Tsp - Baking Soda

1/2 Tsp - Cinnamon Power

1/4 Tsp - Cardamon Powder

1/4 Tsp - Nutmeg ground

11/4 Cup - Pumpkin Puree

1/2 Cup -  Brown Sugar

1/2 Cup - Veg' Oil

1/2 Cup - Curd

1 Tsp - Vanilla Essence (optional)

1 - Egg

A pinch of salt

Method:

1. Preheat oven at 170 degree C and grease a baking pan and keep aside
2. Sieve all the dry ingredients and keep aside
3. In a bowl add the pumpkin puree, brown sugar, egg and oil and blend it well with a handheld mixer
4. Make a well in the center of the dry ingredients and pour the liquid mixture and mix it up with a spatula
5. Give a quick blending with the handheld mixer and then transfer batter to the prepared cake pan or into the cup cake molds (i used silicon ones so no greasing required)
6. Bake in the preheated oven for 26 minutes and for 15 minutes if baking cup cakes.
7. Let cool for sometime once done and then enjoy the thoroughly aromatic and moist cake 

Note: To make pumpkin puree, cut the pumpkin in half (select those small and cute ones :D) horizontally, scrape off the seed and fibers with a spoon and then roast it with the cut side down in a preheated oven at 200 degree C for 30-40 minutes or more depending on your oven. You know its done when a fork prick from the top feels no resistance and the shell easy to peel off.