Pumpkin Tea Cakes
Nice moist, fragrant, little cakes for afternoon tea or coffee break. Spicy pumpkin taste.
Steps
Preheat oven to 350 degrees.
Line 42 miniature muffin cups with 1 1 / 2 inch bon bon papers or small baking cups.
In a medium bowl , combine oil , egg , sugar , pumpkin and water.
Add flour , baking soda , baking powder , salt , cinnamon , cloves and nutmeg , blend well.
Stir in chopped pecans and dates.
Spoon into paper baking cups , filling almost full.
Top each with a pecan or walnut half.
Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
Remove from muffin cups , cool on racks.
Ingredients
vegetable oil, egg, sugar, canned pumpkin, water, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground nutmeg, pecans, pitted dates, pecan halves