Pumpkin is a rich source of beta-carotene and supplies vitamin C and potassium.

Makes 24 cakes

1 (14 fl. oz./398 mL) tin pumpkin
3/4 c. (175 mL) buttermilk
4 eggs
2 c. (500 mL) granulated sugar
3/4 c. (175 mL) vegetable oil
1 tsp. (5 mL) vanilla
3 c. (750 mL) all-purpose flour
2 tsp. (10 mL) baking soda
2 tsp. (10 mL) ground cinnamon
1 tsp. (5 mL) ground ginger
1 tsp. (5 mL) salt

Icing:
1 lb. (500 g) cream cheese
3 Tbsp. (45 mL) butter, softened
2 c. (500 mL) icing sugar

Preheat oven to 350°F (180°C). Butter and flour two 12-cup muffin tins. In a large bowl, beat together pumpkin and buttermilk until well blended. Beat in eggs, one at a time, then add sugar, oil and vanilla. Sift together flour, baking
soda, cinnamon, ginger and salt and mix into wet batter until just combined. Spoon batter into muffin tins, filling halfway. Bake 20-25 minutes or until
a toothpick inserted in the middle of a cake comes out clean. Remove cakes from tin and let cool completely on a wire rack. For the icing, beat the cream cheese and butter until smooth. Beat in icing sugar until light and fluffy. Cut each cake in half horizontally and spread icing in between the layers, then ice the top of the cake. Repeat with remaining cakes and store in a cool spot in an airtight container.

Calories: 324 ; Protein 4 g; Carbohydrate 43 g; Fat 15 g/cake