By May 16, 2012 Read More →

Heavenly Pumpkin Mini Cakes

These go well beyond muffins to become truly light, fluffy and moist mini cakes.  They make a fantastic desert and a great quick and easy breakfast for your family to grab on their way out the door in the morning.

 

Difficulty: Easy * Preparation Time: 15 Min * Cook Time: 30-35 Min * Makes: 24-28 mini cakes

 

Ingredients:

15-ounce can pumpkin

4 eggs

1 and 2/3 cups granulated sugar

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg, optional

 

Preparation:

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the pumpkin, eggs, sugar.  Slowly add oil until light and fluffy. Sift together flour, baking powder, cinnamon, nutmeg, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Using a spoon or a ladle, fill muffin tin 1/2 to 2/3 full with batter.  Bake 30-35 minutes until tops are a rich deep pumpkin color and a toothpick inserted in the center comes out clean.

CREAM CHEESE FROSTING:
If you like a bit more sweetness, cream together cream cheese, powdered sugar and a splash of vanilla extract.

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Posted in: Bakery, Food, Recipes

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