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.
YUM!
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.
Yum!
ReplyDeleteI love this recipe ... and just the right size (to prevent misjudging sizes or overindulgence). Thanks for sharing!
ReplyDeleteThese sound pretty good! I'm always amazed at your recipes :)
ReplyDeleteHonestly 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.
ReplyDelete