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Prep 10 mins
Cook 25 mins
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 http://bit.ly/1b1AUII at Serious Eats.
- 14.79 ml butter, melted
- 113.39 g all-purpose flour (by weight, 3/4 c plus 1 tbsp)
- 4.92 ml baking powder
- 1.23 ml fine salt
- 2.46 ml ground cinnamon
- 1.23 ml grated nutmeg
- 1.23 ml ground ginger
- 0.25 ml allspice
- 118.29 ml Greek yogurt (full fat or 2%, not fat-free)
- 118.29 ml pumpkin butter
- 118.29 ml granulated sugar
- 1.23 ml vanilla extract
- 2 eggs
- 354.88 ml confectioners' sugar
- 59.14 ml orange juice
- 14.79 ml water
- Preheat oven to 350°F Brush mini-loaf pans, mini-Bundt pans or muffin pan with melted butter. Set aside.
- Whisk together flour, baking powder, salt, and spices. Set aside.
- Whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined. Add dry ingredients and stir until just combined.
- 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.
- Whisk together glaze ingredients. Drizzle over cakes. Let stand 20 minutes or until set before moving.