Categories: baking, dessert

Ingredients

  • 1/4 cup butter, at room temperature
  • 1/2 cup (120g) brown sugar
  • 1 large egg
  • 1/3 cup (80g) canned pumpkin
  • 1 teaspoon vanilla
  • 1/2 cup 100% whole wheat or all-purpose flour, fluffed to aerate before measuring
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • ICING
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • About 1 1/2 cups powdered sugar

Directions

  1. BARS Preheat oven to 350F. Spray an 8×8 or 9×9 pan with baking spray. If making tea cakes in a muffin tin, spray extra well.

  2. Cream the butter and brown sugar with an electric mixer til soft. Add the egg and beat for 1 minute. Add the pumpkin and vanilla and beat until well mixed.

  3. Stir together the remaining ingredients and mix into the wet mixture just until barely mixed. Pour into a prepared baking pan and bake for about 15 minutes (25 for 6 tea cakes). Remove from oven, let cool.

  4. ICING Mix the butter, vanilla milk. Stir in the powdered sugar until icing reaches desired consistency. Drizzle with icing, cut into pieces and serve.

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