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
Scale
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
