Pumpkin Cakes

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree, canned

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 2 tbsp Brown sugar, dark
  • 1 tbsp Granulated sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 1 Whipped cream

• Oils & Vinegars

  • 2 tbsp Neutral oil

• Dairy

  • 1 tbsp Milk

Found on dessertfortwo.com

Description

Ingredients

• 1/4 cup canned pumpkin puree
• 1 tablespoon milk (or milk substitute or egg yolk)
• 2 tablespoons dark brown sugar
• 1 tablespoon granulated sugar
• 2 tablespoons neutral oil (like sunflower or canola)
• 1/2 teaspoon pumpkin pie spice, plus extra for garnish
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• whipped cream, for serving

Directions

• Preheat the oven to 350, and have two small 4-ounce ramekins ready.
• In a small bowl, whisk together the pumpkin, milk, brown sugar, sugar, oil, and pumpkin pie spice. Whisk very well.
• Sprinkle the flour, baking powder and salt on top. Fold the combine.
• Divide the mixture evenly between the ramekins, and bake for 24-26 minutes, until a toothpick inserted comes out clean (or with a few moist crumbs).
• Serve each cake with whipped cream and an extra dusting of pumpkin pie spice.