Pumpkin Tea Cakes

Name: Pumpkin Tea Cakes
Ingredients: 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

15 ingredients

9 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees.
2

Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
3

In a medium bowl, combine oil, egg, sugar, pumpkin and water.
4

Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
5

Stir in chopped pecans and dates.
6

Spoon into paper baking cups, filling almost full.
7

Top each with a pecan or walnut half.
8

Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
9

Remove from muffin cups, cool on racks.