This recipe was inspired by the cute pumpkin cakes on the Williams-Sonoma website. I made my own recipe using a mini-bundt pan but you can also use theirs and buy their special pan. This recipe would also work fine using the bottom of muffins cutting off the tops (you won’t get the fluted sides).
1 sm sugar pie pumpkin* prepared or 1/2 can organic pumpkin puree**
1 stick of butter (4oz) room temperature
2c cake flour
1c whole wheat pastry flour
2tsp baking powder
2tsp baking soda
1c Palm sugar
3/4c Whole milk yogurt (or 6oz)
1 tsp cinnamon
½ tsp cake spice
¼ tsp nutmeg
Preheat oven to 375°F.
Cream butter and sugar till fluffy. Whisk eggs and yogurt into butter mixture.
In a separate bowl mix flours and other dry ingredients. (Have small child stir and aerate.) Add wet butter/sugar mixture. Then fold in pumpkin and mix until combined. Do not over mix. Spoon into a muffin tin or mini bundt pan (I used: Nordic Ware’s mini bundt pan). Bake at 375°F for 12-15 minutes.
Let the cakes cool and tip them out of the pan. (The Nordicware pan didn't require any greasing or flouring and they tipped right out.) When the cakes are cool enough to handle use a small serrated knife to carefully cut the "muffin tops" off the fluted bottom. Then you can ice them if you wish (see below).
* To roast a pumpkin:
You can use the recipe in Alice Water’s great Chez Panisse Vegetables cookbook or use this method:
Preheat oven to 400°F.
Split pumpkin in half across the diameter – not through the stem but around the middle; one half will have the stem and one half will have the bottom of the pumpkin. Scoop out seeds and any loose stringy bits. Place pumpkin pieces cut side down on a parchment lined jellyroll pan (or use silpat). Roast until a fork goes easily through the skin.
Then let cool. Peel off the skin and remove any stringy bits and puree with a hand blender for pies (or just cut finely for muffins/cakes). Ours came out a bit more “caramelized” than it should be. But it’s fine; just cut off the blackened bits and keep going.
**For less “pumpkin-y” cake substitute ½ applesauce for ½ pumpkin puree.
Options: Add ¼ - ½ c of Walnuts, raisins or currants.
Icing Also Optional:
You may also want to ice the cakes. I used a simple butter icing thick enough to spread but with some “drip” to it to coat.
2c of Icing Sugar
2oz of butter
1-2 tbsps of milk
Food Coloring (preferably natural – I used India Tree’s Natural Food Coloring). Food coloring is great for kids as they learn which colors to mix to make another color. The India Tree Natural Food Colors will give you the softer orange and green colors.
If you want to make a BIG pumpkin cake you could use this recipe and the pan which HearthSong offers: