Pumpkin Spice Cakes
These little pumpkin spice cakes are a great way to use up that last piece of pumpkin you have left in the fridge when you just can't stand the thought of another batch of vegetable soup. What we love about these cakes is that they can be frozen. So make a batch and freeze for easy, budget friendly snack or lunchbox options. They are about 20c per serve, making them a cost effective lunchbox filler.
Recipe Tester Feedback: "Light and fluffy, delicious and warm, these cakes are a different take on a cupcake and could be made for Thanksgiving or at any time of the year!" - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 20 minutes
Can be frozen
- pumpkin - 300g, peeled and cut into chunks
- sugar - 90g
- self raising flour - 300g
- milk - 200g
- butter - 90g, melted
- eggs - 2
- vanilla - 1 tsp, extract
- cinnamon - 1 tsp, ground
- ginger - 1/2 tsp, ground
- nutmeg - 1/2 tsp, ground
- Preheat oven to 180C. Place paper cases into a 16 hole muffin tin.
- Add pumpkin (300g) to the bowl. Mix Speed 7 / 5 seconds. Scrape down sides.
- Repeat Speed 7 / 5 seconds. Scrape down sides.
- Add the sugar (90g), self raising flour (300g), milk (200g), butter (90g), eggs (2), vanilla (1 tsp), cinnamon (1 tsp), ginger (1/2 tsp) and nutmeg (1/2 tsp) to the bowl. Mix on Speed 4 until just combined. Be sure not to over mix.
- Spoon batter into each paper case until 3/4 full.
- Bake for 20 minutes or until cooked through.
- Remove from oven and place onto a wire cooling rack to cool slightly.
- Serve warm for a delicious treat.