Whisk flour, baking powder, baking soda, salt, cinnamon in a bowl

Beat the eggs with sugar

Add the oil, and vanilla extract and the pumpkin puree

Put the dry ingredients in the wet and whisk well

The batter will b sticky

Pour the batter into our greazed tray. I have used a bunt pan here

Preheat the oven to 180 The Celsius

Bake the cake for 45 mins

Let it cool a bit before removing

Can be stored upto 5 days

PUMPKIN PUREE _take 300grms pumpkin, remove the skin and cut, pressure cook till 4 whistles with bhi little water. Cool and grind, do not add water