/rating_off.png "1 Star")
Loading...| 1/4 cup vegetable oil | |
| 1 egg | |
| 3/4 cup sugar | |
| 1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin | |
| 1/4 cup water | |
| 3/4 cup all-purpose flour | |
| 1/2 teaspoon baking soda | |
| 1/8 teaspoon baking powder | |
| 1 pinch salt | |
| 1/4 teaspoon ground cinnamon | |
| 1/4 teaspoon ground cloves | |
| 1/4 teaspoon ground nutmeg | |
| 1/2 cup chopped pecans ( , or walnuts ) | |
| 1/2 cup chopped pitted dates | |
| 42 pecan halves or 42 walnut halves |
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour cupcake cups or use paper liners. |
| 2. | Mix oil, egg, sugar, pumpkin and water together until well blended. |
| 3. | In another bowl, mix together flour, baking soda, baking powder, salt and spices. |
| 4. | Add flour mixture to pumpkin mixture. Mix until just combined. |
| 5. | Fold in pecans and dates. |
| 6. | Fill each cupcake cup 2/3 full with batter. |
| 7. | Bake in preheated oven for 20 minutes. |
| 8. | Press a pecan or walnut half into the top of each tea cake. |
Deliciously soft and flavorful pumpkin tea cakes that make a great addition to any afternoon tea or dessert table.
Easy to make and perfect for fall season gatherings.
May contain high amounts of sugar and fat.
Should be enjoyed in moderation as part of a balanced diet.
Pumpkin is a good source of fiber, potassium and vitamins A and C.
This tea cake recipe also contains pecans and dates, which are great sources of healthy fats and antioxidants.
Leave a Reply