As I mentioned in my Hearth and Soul Hop post this week, October marks my 12th blogging anniversary! As part of the celebrations I’ve asked some of my blogging friends to share a guest post. Today’s post by Joanne DiPalo is the first of these.
I first met Joanne via the Hearth and Soul Hop a few years ago and have been a fan and follower of her blog, Wine Lady Cooks, ever since. I’m so grateful that she has offered to share one of her wonderful recipes with you today. Over to you, Joanne!
Hello everyone! I’m so happy to be guest posting for April today. I’ve been a fan of April’s blog and have followed her ever since I started linking up to the Hearth and Soul Hop quite a few years ago. In keeping with Hearth and Soul’s mission statement I’m sharing Pumpkin Mini Cakes.
Pumpkin is a ‘healthy’ food and it’s a great way to add more nutrition into a ‘sweet treat’ without anyone knowing. The spices in this recipe is what gives you all the flavor. You can adjust the spices, adding more or less as desired and make this recipe your own.
Pumpkin Mini Cakes is not just another pumpkin recipe. It’s a recipe that wears many hats.
It’s the perfect little cake for afternoon tea. Or bring them to the office for the Holiday ‘pot luck’ dessert.
Holiday dinner guests will be delighted when you serve these Pumpkin Mini Cakes. They have all the fall flavors you would want for the perfect ending to your Holiday Celebration.
This is an easy recipe you can whip up in about one hour from start to clean up. There is also a bonus that comes with this recipe – you can make these in advance and freeze them. When company comes calling all you have to do is take out what you need and they defrost in about 30 minutes. I know this because I’ve made them several times and I always freeze some of them to have available when we are ready for dessert. They defrost quickly and taste like they were baked the same day.
- 2 large eggs
- 1 cup granulated sugar (or use Stevia equivalent which is what I used)
- ½ cup avocado oil (or use grape seed oil or vegetable oil)
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- ¼ tsp. ground cloves
- Preheat oven to 325 degrees.
- Line baking sheet with parchment paper or silpat/silicone liner.
- In a medium size bowl SIFT in the flour, baking powder, baking soda, salt and the spices. Set aside.
- In a large mixing bowl beat together the eggs and sugar on medium speed until light and fluffy.
- Stir in the oil, pumpkin and vanilla extract just until combined. (I gently stirred in the pumpkin & vanilla with a spatula so as not to deflate the light and fluffy eggs).
- Stir in the flour mixture to the wet ingredients just until blended. Mix only about 15-20 seconds with mixer and if not fully blended gently fold the mixture with spatula a few times until blended. Do not over-mix.
- Using a large cookie scoop (3-4 Tablespoons) scoop dough onto baking sheet spacing 2 ½ inches apart. Gently flatten the mounds just a bit for a flatter top cake.
- Bake 12 to 15 minutes or until the top does not leave an indentation, or a toothpick comes out clean. Mine baked in 12 minutes, but baking time will depend on each individual oven.
- Remove cakes from oven and leave on the baking sheet for 5 minutes then transfer to wire racks to cool completely.
- Top the cakes with powdered sugar just before serving.
Thank you April for the opportunity to share my Pumpkin Mini Cakes with you. Wishing you a Beautiful and Bountiful Fall!
Thank you so much Joanne for sharing your deliciously versatile Pumpkin Mini Cakes with us today! You can find Joanne blogging over at Wine Lady Cooks where she shares quick & easy and sweet & savory recipes. Most are family & kid friendly with a pinch or two of extra healthy.