by: Kate McMillan
Cook Time
30 minutes
Prep Time
10 minutes
Yield
24 cakelets
Total Time
30 minutes
Prep Time
10 minutes
Yield
24 cakelets
summary
All the best flavors of fall in maple-pumpkin cakelets in darling autumnal shapes. These cakes make a wonderful Thanksgiving dessert or an afternoon treat with tea or coffee. You can serve just as they are or dust with a bit of powdered sugar.
ingredients
- ¾ cup dark brown sugar
- ¼ cup canola or vegetable oil
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup whole milk
directions
- Preheat the oven to 350°F. Coat the cakelet pan with non-stick cooking spray. Set aside.
- In a mixing bowl or stand mixer fitted with a paddle attachment, combine the brown sugar, oil, eggs, maple syrup, vanilla and pumpkin puree.
- In a second mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- Stir half of the dry ingredients into the wet followed by half of the milk. Stir the remainder of the dry ingredients in and finish with the last of the milk. Transfer the bowl to the refrigerator for 30 minutes to let the batter rest.
- Use half of the batter to fill each of the cakelet cavities about ⅔ of the way full. Tap the pan, carefully but forcefully, 3–4 times onto the counter. This will force any air bubbles to rise to the surface, giving you those nice crispy edges.
- Bake on the middle rack of the oven until a toothpick comes out clean, about 15 minutes. Allow the cakes to cool for 10 minutes in the mold, then remove cakelets and let cool completely on a wire baking rack. Respray the pan lightly and repeat the filling and baking process with the rest of the batter.
notes
It is important to not overfill the molds.
If you happen to have two cakelet pans, you can bake all 24 cakelets at once.
Using a non-stick spray is the easiest way to make sure you are coating all of the crevices in these molds.
Store cakelets in an airtight container for up to 5 days.
In general, you want to bake on the middle rack of the oven. This will give you the most even cooking
