Ingredients for Pumpkin Tea Cakes
- Vegetable Oil
- 1 large egg
- 1 cup granulated sugar
- Canned Pumpkin
- 1/4 cup water
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Pecans
- Pitted Dates
- Pecan Halves
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How to Make Pumpkin Tea Cakes
- Preheat oven to 350°F (175°C).
- Line a standard 42-cup mini muffin tin with 1 ½-inch mini baking cups.
- 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.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chopped pecans and ¼ cup chopped dates.
- Fill each prepared mini muffin cup almost to the top.
- Top each cake with a pecan or walnut half.
- Bake for 15-17 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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