Pumpkin Tea Cakes Recipe

Name: Pumpkin Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 cup vegetable oil; 1 egg; 3/4 cup sugar; 1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin; 1/4 cup water; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/8 teaspoon baking powder; 1 pinch salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup chopped pecans (, or walnuts); 1/2 cup chopped pitted dates; 42 pecan halves or 42 walnut halves

Servings: persons

1/4 cup vegetable oil
1 egg
3/4 cup sugar
1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin
1/4 cup water
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans (, or walnuts)
1/2 cup chopped pitted dates
42 pecan halves or 42 walnut halves

1
Preheat oven to 350 degrees.
2
Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
3
In a medium bowl, combine oil, egg, sugar, pumpkin and water.
4
Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
5
Stir in chopped pecans and dates.
6
Spoon into paper baking cups, filling almost full.
7
Top each with a pecan or walnut half.
8
Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
9
Remove from muffin cups, cool on racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 egg, 3/4 cup sugar, 1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin, and more.

Yes, Pumpkin Tea Cakes 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.

Pumpkin Tea Cakes

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