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Tuesday, October 25, 2011

Recipe of the week: Pumpkin mini Cakes

I have this mini bunt cake pan. I really like this pan and use it a lot to make muffins, donuts and sometimes coffee cakes.  That is what I did a few days ago. It was a good hit and easy to make.

Pumpkin Mini Cakes
2 cups Carbquick
1/2 cup heavy cream
1/2 cup Almond Milk
1/3 cup Turvia
1 teaspoon baking powder
2 Tablespoons vegetable oil
1 large egg
2/3 cup Pumpkin Puree
1/4 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg

Mix it all together and pour it into a greased mini pan.  Cook at 400 for at least 20 minutes, then check it to see if a toothpick comes out clean.  

In the mean time, mix a cup water, Turvia (to taste) and the rest of the pumpkin puree on the stove and cook it down to make a glaze.  
When the mini cakes are done, transfer them to a plate and pour some glaze over each and let cool.

Each mini cake has 1.5 carbs each.  Since I don't count calories or fat, you will have to figure that out. I count the carbs.  


  1. I love this recipe ... and just the right size (to prevent misjudging sizes or overindulgence). Thanks for sharing!

  2. These sound pretty good! I'm always amazed at your recipes :)

  3. Honestly 1.5 carbs, that is wonderful. I will have to get these supplies and make them. I love your little bundt pan. On Pinterest I've seen them put two together and make a pumpkin.


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