Pumpkin Butter Tea Cakes With Orange Glaze Recipe

Name: Pumpkin Butter Tea Cakes With Orange Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, melted; 4 ounces all-purpose flour (by weight, 3/4 c plus 1 tbsp); 1 teaspoon baking powder; ¼ teaspoon fine salt; ½ teaspoon ground cinnamon; ¼ teaspoon grated nutmeg; ¼ teaspoon ground ginger; 1 pinch allspice; ½ cup Greek yogurt (full fat or 2%, not fat-free); ½ cup pumpkin butter; ½ cup granulated sugar; ¼ teaspoon vanilla extract; 2 eggs; 1 ½ cups confectioners' sugar; ¼ cup orange juice; 1 tablespoon water

Servings: persons

1 tablespoon butter, melted
4 ounces all-purpose flour (by weight, 3/4 c plus 1 tbsp)
1 teaspoon baking powder
¼ teaspoon fine salt
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
1 pinch allspice
½ cup Greek yogurt (full fat or 2%, not fat-free)
½ cup pumpkin butter
½ cup granulated sugar
¼ teaspoon vanilla extract
2 eggs
1 ½ cups confectioners' sugar
¼ cup orange juice
1 tablespoon water

1
Preheat oven to 350F Brush mini-loaf pans, mini-Bundt pans or muffin pan with melted butter.
2
Set aside.
3
Whisk together flour, baking powder, salt, and spices.
4
Set aside.
5
Whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined.
6
Add dry ingredients and stir until just combined.
7
Fill pans 2/3 full (I got 5 out of 6 mini-Bundt wells from this amount).
8
Bake in preheated oven 15-25 minutes (depending on size and shape of baking device), until a toothpick inserted in the center comes out dry with no more than one or two crumbs on it.
9
(My mini-Bundts needed 17 minutes.)
10
Cool in pan 5 minutes, then turn out onto a cooling rack until room temperature.
11
Whisk together glaze ingredients.
12
Drizzle over cakes.
13
Let stand 20 minutes or until set before moving.

830

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter, melted, 4 ounces all-purpose flour (by weight, 3/4 c plus 1 tbsp), 1 teaspoon baking powder, ¼ teaspoon fine salt, and more.

Yes, Pumpkin Butter Tea Cakes With Orange Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Butter Tea Cakes With Orange Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions