Perfect Pumpkin Cakes
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil4 large
Egg1.5 cups
Brown Sugar1 cup
Canola Oil2 tsps
Baking Powder1 tsp
Ground Cinnamon1 tsp
Baking Soda1 tsp
Ground Nutmeg2 cups
All-Purpose Flour1 cup
Powdered SugarDirections:
1
Watch how to make this recipe
2
For the cakes: Preheat the oven to 350 degrees F
3
Line a rimmed baking sheet with parchment paper
4
Cut off the stem end from the pumpkin to create a flat surface
5
Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds
6
Lightly oil the pumpkin with the olive oil
7
Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour
8
Let cool for at least 10 minutes before scooping out the flesh
9
Transfer the pumpkin flesh to a food processor and puree until completely smooth
10
Measure out 2 cups of the puree
11
Reserve the remainder for another use
12
Lightly grease or line a 12-cup muffin tin
13
In a large bowl combine the pumpkin puree and eggs, and mix together
14
Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together
15
Add the flour and slowly beat it into the mixture
16
Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes
17
Allow to cool slightly before removing the cakes from the tin
18
For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly
19
Brush or drizzle the glaze onto the cakes