Perfect Pumpkin Cakes

By jenlin

Ingredients

• 2 cups pumpkin puree
• Nonstick spray, for greasing tin
• 4 large eggs
• 1 1/2 cups brown sugar
• 1 cup canola oil
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.

Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.

For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Recipe courtesy of Nancy Fuller

CATEGORIES:

Pumpkin

Dessert

Cake

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