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Pumpkin Spice Cakelets

These mini pumpkin cakes are a perfect treat for Thanksgiving.
Servings: 12 mini cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger

Instructions
 

  • Preheat oven to 350°F. Spray cupcake/muffin molds with oil.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed, mix the dry ingredients with the pumpkin mixture until just blended. Pour into the cupcake molds about 2/3 full.
  • Bake for about 20 minutes or until toothpick inserted in center comes out clean.

Notes

Recipe adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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