Pumpkin Mini Cakes

All you have to do is step inside any store and you will immediately find that it is Pumpkin Spice season everywhere!  Now don’t get me wrong, I am a full blow Pumpkin Spice Latte addict.  I get one almost, almost, everyday.  My day revolves around  getting my Pumpkin Spice fix.  But, Pumpkin Spice cough drops….uhm….not today….not ever.

I have this gorgeous fall pumpkin pan from Williams and Sonoma that was urgently needing to bake some bread.  I have never ‘baked bread from a bag’, but this mix was sooooo good!  Don’t hestitate to try Williams Sonoma bread mixes.  They are delicious!

I want you to notice how clean the pan is, easy peasy clean up!

This pan is a work of art. It should be hanging on a wall.
The bread just popped out of the pan as clean as a whistle!
Don’t you love the way the caramel layer is in the center?!

After I baked this bread loaf, I was on to Pumpkin Mini Cakes.  

In a large bowl, I mixed orange zest, eggs, sugar, pumpkin, vanilla all-purpose flour, whole wheat flour, baking powder, salt, and pumpkin pie spice together.  

I love one-bowl baking!

You can also bake this in a !0-inch bundt pan.  I just think the mini bundts are so cute!

The recipe is easy, really easy, these come together in minutes.  They are also gone within minutes!

Now, I have to leave to go get my pumpkin spice latte fix so I can eat my mini bundt cake!

Love ya, 

Jody and Edna

Mini Pumpkin Cakes
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Ingredients
  1. 1 orange
  2. 2 eggs lightly beaten
  3. 1 cup sugar
  4. 1 cup water
  5. 3/4 cup canned pumpkin
  6. ¼ cup vegetable oil
  7. 2 teaspoons vanilla
  8. 1 cup all-purpose flour
  9. 1 cup whole wheat flour
  10. 2 ½ teaspoons baking powder
  11. 2 teaspoons pumpkin pie spice
  12. ½ teaspoon salt
  13. 1 cup powdered sugar
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour individual mini bundt pan.
  3. Remove 2 teaspoons zest and squeeze juice from orange. Set juice aside.
  4. In a large bowl combine orange zest, eggs, sugar, water, pumpkin, oil, and vanilla.
  5. Stir in flours, baking powder, pumpkin pie spice, and salt until combined.
  6. Put 1/3 cup of batter in each mini bundt cavity.
  7. Bake 30 to 35 minutes.
  8. Cool on a wire rack for 10 minutes before removing from pan.
  9. Drizzle glaze on cakes.
Glaze
  1. In a medium bowl, stir together powdered sugar and enough of the orange juice to reach a drizzling consistency.
Adventures with Edna http://adventureswithedna.com/

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