Comments on: Pumpkin Spice Breakfast Cakes

By: kmkrueb

kmkrueb — Fri, 06 May 2011 21:21:04 +0000

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…

By: hiddenponies

hiddenponies — Thu, 07 Apr 2011 04:11:42 +0000

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

By: claireg12

claireg12 — Thu, 10 Mar 2011 15:48:50 +0000

OMG. These look DECADENT. Wow!

By: adamkidron

adamkidron — Wed, 16 Feb 2011 21:44:55 +0000

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

By: raybe

raybe — Sat, 05 Feb 2011 19:17:59 +0000

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

By: mrssouthernbride

mrssouthernbride — Thu, 30 Dec 2010 18:42:54 +0000

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

By: heritagehollow

heritagehollow — Mon, 01 Nov 2010 03:38:21 +0000

Can’t wait to try these!

By: carousellady

carousellady — Tue, 28 Sep 2010 02:15:47 +0000

Sounds wonderful.

Can this be made wiith canned pumpkin. Same ratio?? Thank a lot..

By: erinsmommy

erinsmommy — Fri, 24 Sep 2010 17:25:19 +0000

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.

By: HowSweetEats

HowSweetEats — Thu, 23 Sep 2010 19:55:54 +0000

rmetzger – all purpose flour should work fine. I usually interchange the two with success. And whole wheat pastry flour is in my organic/health food section!