Pumpkin Tea Cakes

Nice moist, fragrant, little cakes for afternoon tea or coffee break. Spicy pumpkin taste.

• Ready In: 27 mins
• Yields: 42 tea cakes

Ingredients

• 1⁄4 cup  vegetable oil
• 1  egg
• 3⁄4 cup sugar
• 1⁄2 cup canned pumpkin or 1⁄2 cup  cooked fresh pumpkin
• 1⁄4 cup water
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon baking powder
• 1  pinch salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup  chopped pecans (, or walnuts)
• 1⁄2 cup  chopped pitted dates
• 42  pecan halves or 42  walnut halves

Directions

1. Preheat oven to 350 degrees.
2. Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
3. In a medium bowl, combine oil, egg, sugar, pumpkin and water.
4. Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
5. Stir in chopped pecans and dates.
6. Spoon into paper baking cups, filling almost full.
7. Top each with a pecan or walnut half.
8. Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
9. Remove from muffin cups, cool on racks.