Pumpkin Cakes

  • Yield: servings

Moist and tender though compact, these individual cakes are fragrant with pumpkin and spices. Add cream cheese icing and a sprinkling of nuts for the final touches to a perfect cool weather dessert. For a tasty breakfast treat, forgo the icing and pair the cake with a steaming cup of tea.

Ingredients

Cooking spray
Cakes
1/4cup all-purpose flour
3tablespoons whole-wheat pastry flour
1/4teaspoon baking powder
1/2teaspoon ground cinnamon
1/4teaspoon ground allspice
1/8teaspoon ground ginger
1/8teaspoon ground nutmeg
06teaspoons ground cloves
1/4cup plus 1 tablespoon canned solid-pack pumpkin (not pie filling)
3tablespoons egg substitute
2tablespoons sugar
2teaspoons canola or corn oil
1/2teaspoon vanilla extract
Icing (optional)
1tablespoon light tub cream cheese
2teaspoons confectioners' sugar
1/4teaspoon vanilla extract
1teaspoon finely chopped walnuts

Instructions

  1. Preheat the oven to 375 F. Lightly spray two cups of a muffin pan with cooking spray.
  2. In a small bowl, whisk together the flours, baking powder, cinnamon, allspice, ginger, nutmeg, and cloves.
  3. In a medium bowl, combine the remaining cake ingredients, whisking until smooth. Pour the flour mixture over the pumpkin mixture and gently fold in. Spoon into the prepared muffin cups. Put 1 tablespoon water in each of the empty cups.
  4. Bake for 15 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean. Transfer the pan to a cooling rack. Let cool for 5 minutes. Remove the cakes from the pan. Let cool completely on the rack.
  5. Meanwhile, put the cream cheese, confectioners’ sugar, and vanilla in a small mixing bowl. Using an electric mixer on slow speed, beat until smooth. Using a rubber spatula, spread the icing on the cooled cakes. Sprinkle with the nuts.

COOK’S TIP: Use leftover pumpkin in soups, sauces, and chilis for extra flavor and fiber. Freeze it in ice-cube trays and store the cubes in a resealable plastic container or plastic bag. Frozen pumpkin will keep for up to three months.

COOK’S TIP: Putting water in unfilled muffin pan cups prevents the empty cups from warping or being burned in the oven.

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