Mini Pumpkin Spice Cakes
These cakes are the perfect accompaniment to apple cider and crisp fall days.
- Oil for spritzing
- ¾ cup (175 mL) all-purpose flour
- ½ tsp (2 mL) baking powder
- ⅛ tsp (0.5 mL) salt
- 1½ tsp (7 mL) pumpkin pie spice
- ¼ cup (50 mL) butter, softened (½ stick)
- ¼ cup (50 mL) sugar
- ¼ cup (50 mL) solid pack pumpkin puree
- 1 egg yolk
- ½ cup (125 mL) milk
Preheat the oven to 350°F (180°C). Spray the Fall Harvest Cake Pan with oil using the Kitchen Spritzer.
Combine the flour, baking powder, salt, and pumpkin pie spice in a small mixing bowl.
In a separate bowl, beat the butter and sugar until the mixture is light. Add the pumpkin and yolk and beat until combined. Add the milk and mix until combined.
Add the flour mixture to the milk mixture and beat until just smooth.
Divide the batter into the wells of the pan using the Medium Scoop.
Bake for 10–12 minutes, or until a Cake Tester & Releaser inserted in the centers comes out clean. Cool for 5 minutes before removing.
- 12 servings