The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Breakfast Cakes

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Individual pumpkin spice breakfast cakes made with whole wheat flour.

Ingredients

  • FOR THE CAKES:
  • ¼ cups Butter, At Room Temperature
  • ¼ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • ⅓ cups Pureed Pumpkin
  • ⅓ cups Whole Wheat Pastry Flour
  • ⅛ cups Cake Flour
  • 1 teaspoon Baking Powder
  • ⅛ teaspoons Salt
  • ¼ teaspoons Pumpkin Spice
  • ¼ teaspoons Cinnamon
  • _____
  • FOR THE MAPLE GLAZE:
  • ½ Tablespoons Maple Syrup
  • 1 drop Water
  • ¾ cups Powdered Sugar

Preparation

Preheat oven to 350F.

Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and pumpkin. Mix dry ingredients together and add to pumpkin batter, only mixing until just combined.

Spray 2 (individual serving sized) ramekins with non-stick spray and pour batter into them. Bake for 30-35 minutes or until inserted toothpick comes out clean.

For the glaze:
Mix syrup, water and sugar together to form a glaze. Depending on desired consistency, add more or less liquid. Drizzle over cooled cakes.

14 Comments

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claireg12 on 3.10.2011

OMG. These look DECADENT. Wow!

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adamkidron on 2.16.2011

this looks yummy. I’m going to try this out tonight for my wife.

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raybe on 2.5.2011

Just finished eating this, very yummy!!! Had a few difficulties with the glaze but it turned out great!!! Definitely will be making this again :)

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mrssouthernbride on 12.30.2010

My husband loves anything pumpkin…gonna have to try this!

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Cathy Bray on 10.31.2010

Can’t wait to try these!

4 Reviews

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kmkrueb on 5.6.2011

These pumpkin cakes were so delicious, and such a unique twist from my usual pancakes. I really loved the flavor and the glaze, of course. These might need to be a once-in-awhile treat, because I’m guessing they aren’t too healthy…

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Anna (Hidden Ponies) on 4.6.2011

Loved these! I skipped the glaze since I don’t like maple and went for butter all over…so easy and yummy.

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erinsmommy on 9.24.2010

Since we didn’t have ramikins we decided to use a muffin pan. We also substiuted the cake flour for regular flour and they turned out WONDERFUL. Light fluffy, I felt like I could eat 4-5. Will definitely make again.

One setback was the maple glaze. We didn’t like the taste of it so used the cream cheese frosting instead. Still wonderful.

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christakoz on 9.20.2010

This review is for the cake only, we thought the glaze would add too much sugar for us for the morning.

The cake itself was great, and the addition of whole wheat flour add a yummy, early morning texture that we both enjoyed!

Thanks for sharing!

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