This time of year I bake pumpkin bread at least a dozen times. Traditional pumpkin bread, chocolate pumpkin bread, mini pumpkin bread loaves, you name it I’ve baked it. However, pumpkin bites not so much. So when I spied this festive cakelet pan from Sur la Table I knew pumpkin bites had to happen. At first I was worried that the acorn, pumpkin, leaf, and turkey shapes wouldn’t form well, but with a lot of grease in the pan they all came out perfectly on my first try. And as if these two bite gems weren’t tasty enough on their own I topped them with a warm maple glaze and toasted pecans. Fall in a bite my Loves, fall in a bite. Enjoy! Truly, MKR
*Photography, Kathryn McCrary
…AS PICTURED…Fall Cakelet Pan, Sur la Table || Baking & Cooling Rack, Sur la Table || Marble Pastry Board (on sale), Sur la Table || Gravy Boat (on sale), Sur la Table || Dipping Dishes, Waiting On Martha
- ...For the Bread (you can also use a bread mix if you don't want to make it from scratch)
- 1 (15-16 ounce) can unsweetened pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon allspice
- ...For the Frosting
- 2 cups confectioners' sugar
- 4 tablespoons 2% milk
- 2 tablespoons maple syrup
- 1 teaspoon maple flavoring
- 1/2 cup toasted and chopped pecans (I suggest a much finer chop than shown)
- Preheat oven to 350 degrees F (175 degrees C).
- Grease, flour and spray your autumn cakelet pan.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
- Pour batter into the cakelet pans (1/2-3/4 the way full).
- Bake for about 18-20 minutes in the oven, insert toothpick to check for doneness (toothpick will come clean when full baked)
- Remove from oven and let cool for 10 minutes before removing from the pan. Once removed place them on a cooling rack with a cookie sheet underneath.
- While the cakelets are cooling make the glaze. Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth and warm in microwave for 20 seconds, (this is optional but I like my glaze just a tad warm if you plan to eat the cakelets right away)
- Pour maple glaze over each cakelet, add nuts if desired, let icing harden (or eat immediately).
