GINGERBREAD MINI CAKES
Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
- Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
- Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
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MUHAMMAD UMER
[email protected]Thank you for sharing this recipe! I'll definitely be making these cakes again and again.
Joanne Everitt
[email protected]I can't wait to make these cakes again. They're so delicious and easy to make, I know they'll become a family favorite.
Callum Bell
[email protected]These cakes are the perfect dessert for a winter day. They're warm and comforting, and they always put a smile on my face.
Drake Huntley
[email protected]I love the smell of these cakes baking in the oven. It fills the house with a warm and cozy aroma.
Danny Wizzy
[email protected]These cakes are a great gift for friends and family. They're always a hit!
Jayden Guilbeaux
[email protected]I froze some of these cakes and they reheated beautifully. They were just as moist and flavorful as when they were first baked.
Mwansa Ngulubd
[email protected]I made these cakes in a mini muffin pan and they were perfect for a quick and easy snack.
R P
[email protected]These cakes are a great way to use up leftover gingerbread cookies. Just crumble the cookies and add them to the batter.
Lauben Youngblood
[email protected]I love that these cakes can be dressed up or down. They're perfect for a casual gathering or a special occasion.
latoya mcgregory
[email protected]These cakes are so versatile! I've made them with different spices, fruits, and nuts, and they're always delicious.
Kulwinder Kaur
[email protected]I made a cream cheese frosting to go with these cakes and it was the perfect pairing. The tanginess of the frosting complemented the sweetness of the cakes perfectly.
ARJ channel
[email protected]I added a bit of chopped crystallized ginger to the batter and it gave the cakes a lovely extra flavor.
Annie lynn 'Mitchell' Testerman
[email protected]I used a gluten-free flour blend to make these cakes and they turned out great! They were just as moist and flavorful as the regular version.
Tanikea Brown
[email protected]I made these cakes with my kids and they had a blast helping me. They loved decorating them with the frosting and sprinkles.
Abdullah tairq
[email protected]These cakes were easy to make and turned out perfect! I love that they can be made ahead of time and reheated when you're ready to serve them.
HACKER FF
[email protected]I'm not usually a fan of gingerbread, but these cakes were delicious! The molasses and spices gave them a wonderful flavor.
Abinash Bist
[email protected]I made these cakes for a Christmas party and they were a huge success! Everyone loved them and they were gone in no time.
Haseeb Legend
[email protected]These little cakes were a hit with my family! They were moist and flavorful, with just the right amount of gingerbread spice. I will definitely be making these again.