PUMPKIN TEA CAKES
Make and share this Pumpkin Tea Cakes recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 27m
Yield 42 tea cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
- In a medium bowl, combine oil, egg, sugar, pumpkin and water.
- Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
- Stir in chopped pecans and dates.
- Spoon into paper baking cups, filling almost full.
- Top each with a pecan or walnut half.
- Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
- Remove from muffin cups, cool on racks.
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Tony Games
[email protected]I'm not a big fan of pumpkin, but I thought I'd give these cakes a try. I'm glad I did! They were surprisingly delicious. The pumpkin flavor was subtle and the cakes were moist and fluffy. I'll definitely be making these again.
TTV_J_YT
[email protected]These cakes were a bit too dry for my taste. I think I might have overbaked them.
crystal Bradshaw
[email protected]I made these for a fall party and they were a hit! Everyone loved them. Thanks for sharing the recipe!
darth puuki
[email protected]Loved these pumpkin tea cakes! Easy to make and so moist and flavorful. The cream cheese frosting is the perfect finishing touch.
Collean Bunny
[email protected]These pumpkin tea cakes were a delightful treat! The recipe was easy to follow and the cakes turned out moist and flavorful. The pumpkin and spice flavors were perfectly balanced, and the cream cheese frosting added a touch of sweetness and tang. I w