Pumpkin Chai Cakelets
Serves: 32 cakelets
  • 1¾ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoons ground ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cups pumpkin puree
  • ⅓ cup water
  • ½ cup vegetable oil
  • 1½ cups sugar
  • 2 eggs
  • ⅕ teaspoon vanilla extract
  1. Preheat the oven to 350°F. Prep your cakelet pan by brushing melted butter into each well. Dust with flour and tap out any excess flour.
  2. In a bowl, whisk together the flour, spices, baking soda and salt. Set aside.
  3. In a large bowl, whisk together pumpkin puree, water and oil until combined. Add the sugar and combine. Continue with the eggs and vanilla extract.
  4. Using a spatula, sprinkle a third of the flour/spice mix over the pumpkin base and fold to combine. Continue with the rest of the flour mix, a little bit at a time. Fold only until just combined.
  5. Fill each well about ⅔. This batter is enough for 2 batches or 32 cakelets.
  6. Bake in the center of the oven until a toothpick inserted into one of the cakelets comes out clean, about 16 minutes.
Recipe by Sweet Explorations at http://www.sweetexplorations.com/pumpkin-chai-cakelets/