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    You are in: Home / Recipes / Pumpkin Butter Tea Cakes With Orange Glaze Recipe
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    Pumpkin Butter Tea Cakes With Orange Glaze

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    DrGaellon's Note:

    These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, Winter Squash Butter). Adapted from at Serious Eats.

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    Units: US | Metric



    1. 1
      Preheat oven to 350°F Brush mini-loaf pans, mini-Bundt pans or muffin pan with melted butter. Set aside.
    2. 2
      Whisk together flour, baking powder, salt, and spices. Set aside.
    3. 3
      Whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined. Add dry ingredients and stir until just combined.
    4. 4
      Fill pans 2/3 full (I got 5 out of 6 mini-Bundt wells from this amount). Bake in preheated oven 15-25 minutes (depending on size and shape of baking device), until a toothpick inserted in the center comes out dry with no more than one or two crumbs on it. (My mini-Bundts needed 17 minutes.) Cool in pan 5 minutes, then turn out onto a cooling rack until room temperature.
    5. 5
      Whisk together glaze ingredients. Drizzle over cakes. Let stand 20 minutes or until set before moving.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Butter Tea Cakes With Orange Glaze

    Serving Size: 1 (99 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 357.8
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 2.1 g
    Cholesterol 80.5 mg
    Sodium 239.2 mg
    Total Carbohydrate 75.3 g
    Dietary Fiber 0.8 g
    Sugars 56.4 g
    Protein 5.0 g

    The following items or measurements are not included:

    Greek yogurt

    pumpkin butter

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