Pumpkin Tea Cakes Recipe
Introduction
These Pumpkin Tea Cakes are moist, flavorful, and perfect for fall gatherings or a cozy afternoon treat. Lightly spiced with pumpkin pie spice, they offer a delightful taste of autumn in every bite.
Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup 100% pumpkin purée
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Step 1: Preheat the oven to 350 degrees F (180 degrees C). Spray a mini cupcake pan with nonstick cooking spray or grease with butter.
- Step 2: In a large bowl, beat the eggs, granulated sugar, vegetable oil, and pumpkin purée together until smooth using a hand-held mixer.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Step 4: With the mixer on low speed, gradually add half of the flour mixture to the pumpkin mixture and mix until almost combined. Add the remaining flour mixture and mix until smooth.
- Step 5: Spoon tablespoonfuls of batter into the prepared mini cupcake molds.
- Step 6: Bake for 10 to 12 minutes, or until the cakes are puffed and a toothpick inserted into the center comes out clean.
- Step 7: Let the cakes cool in the pan for a few minutes before transferring to a cooling rack to cool completely. Optionally, sprinkle with powdered sugar or serve with spiced whipped cream.
Tips & Variations
- For extra moisture, you can substitute half the vegetable oil with melted butter.
- Add chopped nuts or chocolate chips for added texture and flavor.
- Use a pumpkin pie spice blend or make your own with cinnamon, nutmeg, ginger, and cloves for a customized spice profile.
Storage
Store the tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat briefly in the microwave for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but make sure to cook and puree the fresh pumpkin first to achieve the same texture and moisture as canned pumpkin purée.
Can I make regular-sized cupcakes instead of mini ones?
Absolutely. Just increase the baking time to about 18–22 minutes, checking for doneness with a toothpick.
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Pumpkin Tea Cakes Recipe
- Total Time: 22 minutes
- Yield: 24 mini tea cakes 1x
- Diet: Vegetarian
Description
These Pumpkin Tea Cakes are moist, flavorful mini treats perfect for autumn. Made with real pumpkin purée and warm pumpkin pie spice, these easy-to-make cakes are baked until perfectly puffed and tender, ideal for tea time or a cozy snack.
Ingredients
Wet Ingredients
- 2 Large Eggs
- 3/4 cup Granulated Sugar
- 1/2 cup Vegetable Oil
- 3/4 cup 100% Pumpkin Purée
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease a mini cupcake pan with nonstick cooking spray or butter to ensure the tea cakes don’t stick.
- Mix Wet Ingredients: In a large bowl, beat together 2 large eggs, 3/4 cup granulated sugar, 1/2 cup vegetable oil, and 3/4 cup pumpkin purée using a hand-held mixer until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice to evenly distribute the leavening agents and spices.
- Incorporate Dry Ingredients into Wet: With the mixer on low speed, gradually add half of the dry flour mixture to the pumpkin mixture and mix until just combined. Then add the remaining flour blend and mix again until the batter is smooth and free of lumps.
- Fill and Bake: Spoon tablespoonfuls of the batter into the prepared mini cupcake molds, filling them appropriately. Bake in the preheated oven for 10 to 12 minutes, or until the cakes are puffed and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the tea cakes to cool in the pan for a few minutes to set, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or serve with spiced whipped cream for an extra touch of indulgence.
Notes
- Use fresh pumpkin purée or canned 100% pumpkin for the best flavor and consistency.
- Do not overmix the batter to avoid dense cakes; mix just until ingredients are combined.
- Mini cupcake pans produce perfectly sized tea cakes for serving, but regular muffin tins can be used; adjust baking time accordingly.
- Store cooled tea cakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Serving with spiced whipped cream can elevate the flavor and add creaminess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin tea cakes, mini pumpkin cakes, autumn desserts, pumpkin spice desserts, baked pumpkin treats
