Roasted Pumpkin Spice Cakes

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..... 

•