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. These cakes were baked in cannele molds, available at baking stores. They're just as sweet made in muffin pans. You can also use a 5-by-9-inch loaf pan; bake 70 minutes.
Photography: Scheimpflug Digital
Everyday Food, January/February 2012
- Prep Time 20 minutes
- Total Time 1 1/4 hours, plus cooling
Yield Makes 18
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
- 2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1/2 cup unsulfured molasses
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup confectioners' sugar, sifted
- 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.
Refrigerate cakes in an airtight container, up to 1 week.
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