Name: Gingerbread Mini Cakes
Prep time: 20 min
Total time: 1 h 15 min
Yield: Makes 18
Ingredients: 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

Step 1

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.

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Step 2

Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
Step 3

Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.

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Gingerbread Mini Cakes

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