Today I’m guest posting on April J. Harris of the 21st Century Housewife, a food, travel and lifestyle blog to help her celebrate her Twelfth Anniversary of the 21st Century Housewife.
I’ve known April for several years when I became familiar with and joined the Hearth and Soul Hop which April still hosts.
In keeping with the theme for the Hearth and Soul Hop I’m sharing my recipe for Pumpkin Mini Cakes with April.
Even though April lives in the UK, she and her family celebrate Canadian Thanksgiving in October. The Pumpkin Mini Cakes will be great for April’s Thanksgiving gathering.
‘Tis the season for pumpkins and everyone is baking up a storm using pumpkin puree in cookies, cakes, pies and other delicious desserts.
With that said, and all the baking going on, I thought I’d share just a few of the health benefits of pumpkin.
Pumpkin is rich in carotenoids and beta-carotene which plays a role in reducing the risk of cancer. It is also high in fiber and low in calories. That’s a huge plus when it comes to baking! In one cup of pumpkin there is 3 grams of fiber and only 49 calories.
Oh, and YES, the pumpkin seeds are also good for you. They have phytosterols, which studies have shown to reduce bad cholesterol. Enjoy the pumpkin seeds – BUT leave out the salt that we usually add when roasting.
I’m sharing this delicious Pumpkin Mini Cake recipe to which I made a few changes to a copycat pumpkin muffin from Panera. My daughter’s co-worker gave this recipe to me because she knows I enjoy baking. I made minor changes for my personal recipe by using half white flour and half white whole wheat flour and used a little less of the spices.
This easy Pumpkin Mini Cakes recipe can be made in advance and, if necessary, they can be frozen and quickly defrosted when you need a quick dessert (they will defrost in about 30 minutes).
Just sprinkle with a little powdered sugar; make a maple glaze to drizzle over the top; or just because it’s another new day you can top the cake with ice cream and they are ready to serve.
Maple Glaze for Pumpkin Mini Cakes
Measurements are approximate
- 1/4 - 1 tsp. Maple Syrup
- 1-2 cups Powdered Sugar
- Start with 1 Cup of powdered sugar and slowly add ¼ teaspoon maple syrup stirring until well mixed. You might need more liquid for a glaze to form, slowly add a drop or two of maple syrup.
- If the mix is too thin, then add additional powdered sugar in small increments.
- Stir the mixture well so there are no lumps in the glaze.
- You should be able to use a teaspoon and drizzle the glaze over the cakes.
This easy dessert recipe will help to relieve your ‘holiday prep stress’ and have a delicious dessert for your family gatherings.
I know you will enjoy all the wonderful recipes, travel and lifestyle information April shares on her blog April J. Harris of the 21st Century Housewife, and also check out the Hearth and Soul Hop while you are there and link up one of your favorite posts.
Congratulations April on your Twelfth Anniversary and thank you for the opportunity to be a part of your celebration.