Cake & Cookie Recipes > Pumpkin Mini-Cakes

This recipe is part of the September 2010 Recipes Menu

Starter - Dutch Pea Soup
Main Course - Beef Vegetable Casserole
Dessert - Pumpkin Mini Cakes

How to make Pumpkin Mini-Cakes:
Delicious little cakes based on pumpkin puree. Ideal as a snack or served with fruit, jam or cream for a dessert.


2oz butter
2oz icing sugar
1/2 teaspoon cinnamon
just under 1/2 pint pumpkin puree (not too watery)
1 egg
10oz self-raising flour
2oz chopped, mixed nuts
4floz milk
(see measure conversions for more information)


- Cream the butter and sugar together until light in colour and fluffy in texture.
- Add the pumpkin and egg.
- Add the cinnamon.
- Beat well.
- Fold in the flour and milk alternately.
- Stir in the nuts.
- Bake in muffin tins for about 15 minutes at 220 degrees C.