I’ve only had fall on my mind since July, but unfortunately, the weather in LA is not cooperating. I am dreaming of a crisp morning with a warm cup of coffee in one hand and these pillowy pumpkin cakelets in the other. Don’t worry, nothing is stopping me from embracing all things fall, even though it is 80 degrees outside.

Also, given that my website launches today, I’ve been very particular about what that first post would be to really set the tone for the rest of my upcoming fall posts. Safe to say, I am obsessed with these photos and the recipe.

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PUMPKIN CAKELETS

Yield: 15 cakelets

Author: Yasmine Wahab

Prep time: 15 MinTotal time: 15 Min

Ingredients:

3/4 cup unsalted butter, softened
2 cups granulated sugar
2 eggs
2 cups organic pumpkin puree
2 cups all-purpose flour
1/2 tsp salt
1 tps ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tbsp powdered sugar for dusting

Instructions:

Preheat the oven 325F. Spray the cakelet pans with pam baking spray (with flour) for easy release when fully cooked.
In a medium bowl, whisk together the flour, salt, ground cinnamon, ground nutmeg, baking soda and baking powder to combine.
In a stand mixer with paddle attachment, mix together room temp butter and sugar for 2 minutes until fluffy. Add eggs, one at a time and mix on medium speed until pale yellow. Then add the pumpkin puree and mix until well incorporated (will look grainy). On slow/stir speed, slowly pour in the dry/flour mixture until just incorporated. Do not over mix.
Pour the batter 3/4 of the way in the cakelet pans and bang the pan a few times on the counter to ensure there are no air bubbles. Pop in the oven for 55-60 minutes. Test with a toothpick to ensure it comes out clean before you remove from the oven. Allow to cool completely before you remove the cakelets from the pan. Dust with sugar and enjoy!