Pumpkin Tea Cakes Recipe

Indulge in the cozy warmth of these moist and fragrant Pumpkin Spice Tea Cakes! Perfect for afternoon tea or a coffee break, these little cakes burst with the delicious flavor of pumpkin pie spice. A simple recipe with a big flavor payoff – these are sure to become a new favorite!

Prep Time 15 mins
Cook Time 27 mins
Calories 61 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Pumpkin Tea Cakes 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Tea Cakes

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How to Make Pumpkin Tea Cakes

  1. Preheat oven to 350°F (175°C).
  2. Line a standard 42-cup mini muffin tin with 1 ½-inch mini baking cups.
  3. In a medium bowl, whisk together 1/2 cup vegetable oil, 1 large egg, 1 cup granulated sugar, 1 cup pumpkin puree, and 1/4 cup water until well combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in ½ cup chopped pecans and ¼ cup chopped dates.
  7. Fill each prepared mini muffin cup almost to the top.
  8. Top each cake with a pecan or walnut half.
  9. Bake for 15-17 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Remove from muffin tin and let cool completely on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

20g

Fat

1g

Carbs

2g