You are here: Home » Recipes » Pumpkin Cakes Pumpkin Cakes Recipe by Spry Contributor Yield servings PrintEmail 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 Cakes1/4 cup all-purpose flour3 tablespoons whole-wheat pastry flour1/4 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon ground ginger1/8 teaspoon ground nutmeg06 teaspoons ground cloves1/4 cup plus 1 tablespoon canned solid-pack pumpkin (not pie filling)3 tablespoons egg substitute2 tablespoons sugar2 teaspoons canola or corn oil1/2 teaspoon vanilla extract Icing (optional)1 tablespoon light tub cream cheese2 teaspoons confectioners' sugar1/4 teaspoon vanilla extract1 teaspoon finely chopped walnuts Instructions Preheat the oven to 375 F. Lightly spray two cups of a muffin pan with cooking spray. In a small bowl, whisk together the flours, baking powder, cinnamon, allspice, ginger, nutmeg, and cloves. 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. 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. 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.