INGREDIENTS
1 15 ounce can
Pumpkin puree
4
Eggs, large
3 1/2 cups
All-purpose flour
2 tsp
Baking powder
1 tsp
Baking soda
1 tbsp
Cinnamon, ground
1 tbsp
Nutmeg, ground
1 tsp
Salt
2 1/2 cups
Sugar
1 tsp
Vanilla extract, pure
1 cup
Canola oil or 1 cup safflower oil
1/2 cup
Water