So the other day, the day we made the mini pumpkin pies, I had to go to 2 different stores to find canned pumpkin. Due to the poor pumpkin crop this year, several stores are having a hard time getting it in and once in they go fast. So when I finally found the canned pumpkin, Food Master only had a big can. I used what we needed and we’ve had a lot of extra sitting in the fridge this week. Today I remembered that I bookmarked a recipe for mini pumpkin cakes that I wanted to try. So during nap time (No I am not ready to start cooking with Noby yet! hahaha) I decided to make a batch. They are awesome!! AWESOME! And because I don’t like frosting, we are eating them without! hahaha Also the blogger, Happy Valley Quilter said that she forgot to add the oil when making them, so today I decided to make them without oil. She was right, the mini cakes are still so moist and yummy, you should give them a try!
This is what they SHOULD look with frosting and a nut…
The recipe was so easy, just mix all the ingredients together…
pour…
and bake…
AND TASTE…
Noby LOVED then!!
MINI PUMPKIN CAKES
2 c. flour
2 c. sugar
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 15 oz. can pumpkin
4 eggs
1 c. oil
1 tsp. vanilla
Mix all ingredients together. Spray mini muffin tins with cooking spray. Fill each 2/3 full. Bake at 350 degs. for 15 to 18 mins., until a tooth pick inserted comes out clean.
Also…When I made the mini pumpkin cakes on Sunday, I left the oil out all together and they still turned out very moist. Who needs all the calories from a cup of oil?
FROSTING
8 oz. cream cheese
6 Tbs. butter
2 to 2-3/4 c. powdered sugar
2 tsp. vanilla
Mix all ingredients together. Top each mini cake with a dollop of frosting.
Add a toasted pecan half to the top.
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