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1
For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
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2
Cut off the stem end from the pumpkin to create a flat surface.
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3
Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds.
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4
Lightly oil the pumpkin with the olive oil.
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5
Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour.
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6
Let cool for at least 10 minutes before scooping out the flesh.
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7
Transfer the pumpkin flesh to a food processor and puree until completely smooth.
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8
Measure out 2 cups of the puree.
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9
Reserve the remainder for another use.
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10
Lightly grease or line a 12-cup muffin tin.
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11
In a large bowl combine the pumpkin puree and eggs, and mix together.
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12
Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together.
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13
Add the flour and slowly beat it into the mixture.
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14
Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes.
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15
Allow to cool slightly before removing the cakes from the tin.
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16
For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly.
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17
Brush or drizzle the glaze onto the cakes.
