Pumpkin Mini Cakes

October 7, 2018 • 0 comments

Pumpkin Mini Cakes
Fill your kitchen with the wonderful scents of fall with this delicious mini cake recipe. These mini cakes are not only delicious, they are beautiful and easy to make. They require only one bowl - less dishes yay!
  • Servings: 6 mini fluted cakes

Directions

INGREDIENTS

1⅔ cup Jubilee Red Fife
1 cup pureed pumpkin
¾ cup water
2 Tbsp buttermilk, plain yogurt, or kefir. Those with milk allergies may use whey, lemon juice or apple cider vinegar
½ cup melted butter or cooking oil like coconut or avocado.

1/2 cup Jubilee Maple Syrup
2 eggs
½ tsp baking powder
1½ tsp baking soda
¾ tsp salt
½ tsp cloves
½ tsp cinnamon
½ tsp nutmeg

Soak Red Fife flour, pureed pumpkin, water, buttermilk/yogurt, and butter/coconut oil together overnight or for 18-24 hours on the countertop.

When ready to bake, add maple syrup, eggs, baking soda, baking powder, salt, and 3 spices. Mix well - be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.

Add the batter to the wells of a mini fluted cake pan. The wells should be 2/3 full. Lightly tap the pan on the counter to even out the batter. Bake at 400 degrees for 5 minutes then decrease the temperature to 350 degrees and bake for an additional 15 minutes. Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan unto a cooling rack. Let the cakes cool completely before glazing.

Variation: Pumpkin Apple muffins
Add 1/2 cup of peeled and chopped apples.

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