Pumpkin Butter Tea Cakes With Orange Glaze Recipe

Name: Pumpkin Butter Tea Cakes With Orange Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 5 mini cakes
Ingredients: 3/4 cup plus 1 tablespoon all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; Pinch allspice; 1/2 cup 2% or full fat Greek yogurt; 1/2 cup pumpkin butter (see note); 1/2 cup sugar; 1/4 teaspoon vanilla; 2 eggs; 1 2/3 cup confectioners sugar; 4 tablespoons orange juice; 1 tablespoon water

These little loaves have a light and springy crumb because there's no butter or oil in the recipe. The pumpkin flavor and warm fall spices are made more decadent with an orange glaze, but feel free to omit it for a light breakfast sweet.

Pumpkin Butter Tea Cakes With Orange Glaze Recipe

Prep 15 mins

Cook 20 mins

Active 20 mins

Resting Time 20 mins

Total 55 mins

Makes 5 mini cakes

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3/4 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch allspice
1/2 cup 2% or full-fat Greek yogurt
1/2 cup pumpkin butter (see note)
1/2 cup sugar
1/4 teaspoon vanilla
2 large eggs

For Glaze:

1 2/3 cups confectioners sugar
4 tablespoons orange juice
1 tablespoon water

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Grease mini loaf cups with butter.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
In a large bowl, whisk together yogurt, pumpkin butter, and sugar until well combined. Whisk in eggs and vanilla. Add dry ingredients and stir together just until batter is well combined. Fill each prepared cup 2/3 full with batter. Bake until puffed and golden at the edges and a cake tester inserted into the middle of a loaf comes out clean, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
For Glaze: If serving cakes with glaze, whisk together confectioners' sugar, orange juice, and water until smooth. Spread the top of each cooled cake with glaze. Let stand 20 minutes or until set before moving.

Special Equipment

3 x 1 1/2 x 1 1/2 mini loaf pan, whisk

Notes

Pumpkin butters typically come spiced and sweetened and thus will vary by brand. I used Williams Sonoma's version, which is well spiced, medium sweet, and light in texture, though it tastes as much of pumpkin as of spices. If you're using a different brand, taste for sweetness and spices and adjust the spices here accordingly.

This Recipe Appears In

Wake and Bake: Pumpkin Butter Tea Cakes with Orange Glaze

Nutrition Facts (per serving)
1981	Calories
16g	Fat
421g	Carbs
47g	Protein

Nutrition Facts
Amount per serving
Calories	1981
% Daily Value*
Total Fat 16g	20%
Saturated Fat 6g	32%
Cholesterol 395mg	132%
Sodium 1250mg	54%
Total Carbohydrate 421g	153%
Dietary Fiber 7g	24%
Total Sugars 329g
Protein 47g
Vitamin C 37mg	185%
Calcium 660mg	51%
Iron 9mg	50%
Potassium 922mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.