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Gingerbread Mini Cakes

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Recipe photo courtesy of Scheimpflug Digital

Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.

Source: Everyday Food, January/February 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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. Refrigerate cakes in an airtight container, up to 1 week.

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