Whisk the dry ingredients together and set aside.

In a high speed mixer, beat the eggs and sugar together until they reach a ribbon stage (when you lift the beat out of the mixture, the eggs and sugar will form a ribbon that will hold its shape for a few seconds).

Fold the pumpkin puree into the egg and sugar mixture. Add the dry ingredients and gently mix together.

Spoon the cake batter into a muffin tin lined with cupcake cups or into parchment lined 8” cake pans.

Bake in a 375 degree oven for about 10-12 minutes for cupcakes or until the cake is lightly browned and an inserted toothpick comes out clean.

Spread with Pumpkin Bavarian Creme