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Little Pumpkin Cakes

Ingredients

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Directions

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  • Grease and lightly flour twelve 2-1/2-inch muffin cups, four 3-1/2-inch muffin cups, or thirty-six 1-3/4-inch muffin cups (or line muffin cups with paper bake cups). Set pan(s) aside. In a medium bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside.

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  • Preheat oven to 350°F. In a large bowl combine eggs, sugar, and oil; beat with an electric mixer on medium speed until combined. Alternately add flour mixture and pumpkin to sugar mixture, beating just until mixture is combined.

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  • Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake until a toothpick inserted in the center of each cake comes out clean. Allow 20 to 25 minutes for 2-1/2-inch cups, 25 to 30 minutes for 3-1/2-inch cups, or 12 to 15 minutes for 1-3/4-inch cups. Cool in muffin cups on a wire rack for 5 minutes. Using a knife or small metal spatula, loosen edges; carefully remove cakes from muffin cups. Cool completely on rack.

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  • Frost cakes with Creamy Frosting. If desired, arrange pieces of Caramelized Hazelnut Brittle on top of cakes.

Make-Ahead Directions:

Prepare as directed through Step 3. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 4.

Nutrition Facts (Little Pumpkin Cakes)

459 calories; 24 g total fat; 5 g saturated fat; 32 mg cholesterol; 161 mg sodium. 60 g carbohydrates; 1 g fiber; 2 g protein;

Creamy Frosting

Ingredients

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Directions

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  • In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

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Caramelized Hazelnut Brittle

Ingredients

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Directions

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  • Line a large baking sheet with foil; butter foil. Set aside. In a small saucepan melt butter over low heat. Stir in hazelnuts; keep hazelnuts warm over low heat. Place sugar in a heavy 12-inch skillet; heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to medium-low; cook until sugar is melted and golden, stirring only as necessary after sugar begins to melt (12 to 15 minutes). Remove from heat; quickly stir in warm chopped hazelnuts. Immediately pour hazelnut mixture onto the prepared baking sheet, allowing syrup to flow and distributing nuts evenly. Cool completely. Break candy into shardlike pieces.

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To Store:

Store in a tightly covered container in a cool, dry place for up to 1 month.

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