Pumpkin Spice Cakelettes Recipe

Name: Pumpkin Spice Cakelettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKELETTES:; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Salt; 2 cups Granulated Sugar (plus More For Sprinkling In Cups); 4 whole Large Eggs; 6 ounces, weight Butter, Softened; 1 Tablespoon Pure Vanilla Extract; FOR THE GLAZE:; 6 ounces, weight Semi-sweet Chocolate, Chopped (or 1 Cup Chocolate Chips); 4 Tablespoons Butter; 1-3/4 cup (15 Oz. Size) Solid-pack Pumpkin

Servings: persons

FOR THE CAKELETTES:
2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Salt
2 cups Granulated Sugar (plus More For Sprinkling In Cups)
4 whole Large Eggs
6 ounces, weight Butter, Softened
1 Tablespoon Pure Vanilla Extract
FOR THE GLAZE:
6 ounces, weight Semi-sweet Chocolate, Chopped (or 1 Cup Chocolate Chips)
4 Tablespoons Butter
1-3/4 cup (15 Oz. Size) Solid-pack Pumpkin

1
1. Make the cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3
3. Beat together the sugar, eggs, softened butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5
5. Make the chocolate glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days.

1401

kcal

Calories

Fat

175

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 15 ingredients. The key ingredients include: FOR THE CAKELETTES:, 2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, and more.

Yes, Pumpkin Spice Cakelettes 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 Spice Cakelettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions