Pumpkin Tea Cakes
Delight in the cozy flavors of fall with these tender and aromatic Pumpkin Tea Cakes, perfect for pairing with your favorite warm beverage. Flavored with a harmonious blend of cinnamon, nutmeg, and ginger, these mini cakes are enhanced by the richness of pure pumpkin purée and a hint of vanilla. Their soft, moist texture is achieved through a careful balance of wet and dry ingredients, finished with the gentle sweetness of a powdered sugar dusting. Quick and easy to prepare in under an hour, this recipe yields 12 irresistible tea cakes that are ideal for afternoon tea, festive gatherings, or a comforting snack. Whether you’re a pumpkin spice lover or simply seeking a warm and inviting treat, these Pumpkin Tea Cakes are sure to steal the show.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Eggs, large
- 1 cup Pure pumpkin puree
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 0.25 cups Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini cake pan. Alternatively, line it with paper liners.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the batter light.
Evenly distribute the batter into the prepared muffin tin, filling each cavity about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a tea cake comes out clean.
Allow the tea cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, dust the tops with powdered sugar before serving.
Enjoy your Pumpkin Tea Cakes with a hot cup of tea or your favorite warm beverage!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 29.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
