PUMPKIN TEA CAKES

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Make and share this Pumpkin Tea Cakes recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 27m

Yield 42 tea cakes

Number Of Ingredients 15

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

Steps:

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

*** Explore more Pumpkin Tea Cakes Recipes »

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