I had 2 small sugar pumpkins... I roasted them and made these little beauty's!!! A little more work than a traditional pumpkin cake but well worth it...
1 Small Pumpkin, Cut into Chunks and Roasted in Oven Until Soft
Once out of the oven and cooled, puree until smooth
(You will need 2 Cups of Pumpkin)
4 Eggs
1/2 Cup Vegetable Oil
2 Cups Brown Sugar
2 Tablespoons Vanilla
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Fresh Ground Nutmeg
1/2 Teaspoon Fennel Pollen (optional)
Peel the pumpkins ...
Remove the seeds and guts... (don't forget to wash the seeds, dry the seeds, toss with a little oil and sea salt... toast in the oven set at 225 for about an hour.)
Cut the pumpkin into cubes and roast in a 300 degree oven for about and hour...
This is what it should look like...
Puree in the blender... you may have to add a little water at a time until you get a smooth puree...
Combine the eggs, brown sugar, vanilla, and pumpkin... whisk until smooth... .
Add the flour, spices, baking powder, baking soda and fennel pollen if you are using it....
This is Fennel Pollen... I found this little secret at Old Town Spice Merchant... I am sure you can find it online...
But not required...
Do not over mix...
I used Mini Bundt Pans... generously spray with baking spray...
Angel's Singing.....
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