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