Description
Individual pumpkin spice breakfast cakes made with whole wheat flour.
Ingredients
- FOR THE CAKES:
- ¼ cups Butter, At Room Temperature
- ¼ cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- ⅓ cups Pureed Pumpkin
- ⅓ cups Whole Wheat Pastry Flour
- ⅛ cups Cake Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoons Salt
- ¼ teaspoons Pumpkin Spice
- ¼ teaspoons Cinnamon
- _____
- FOR THE MAPLE GLAZE:
- ½ Tablespoons Maple Syrup
- 1 drop Water
- ¾ cups Powdered Sugar
Preparation
Preheat oven to 350F.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and pumpkin. Mix dry ingredients together and add to pumpkin batter, only mixing until just combined.
Spray 2 (individual serving sized) ramekins with non-stick spray and pour batter into them. Bake for 30-35 minutes or until inserted toothpick comes out clean.
For the glaze:
Mix syrup, water and sugar together to form a glaze. Depending on desired consistency, add more or less liquid. Drizzle over cooled cakes.
