Pumpkin (or Sweet Potato) Crumb Cakes

Name: Pumpkin (or Sweet Potato) Crumb Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 teaspoon cinnamon; 2 teaspoons cinnamon; 237 milliliters dark brown sugar; 3 larges eggs; 118 milliliters flour; 591 milliliters flour; 1 teaspoon ginger; 1 teaspoons ground ginger; 158 milliliters crushed pecans or roasted hazelnuts (; 158 milliliters milk; 0 teaspoons nutmeg; 1 teaspoon salt; 237 milliliters sugar; 118 milliliters unsalted butter, very soft; 1 teaspoon vanilla; 2 Tbsps water; 1 dry mix; 1 dry mixture

Pumpkin (or Sweet Potato) Crumb Cakes might be just the morn meal you are searching for. This vegetarian recipe serves 15. One serving contains 363 calories, 5g of protein, and 17g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have baking powder, nutmeg, sugar, and a few other ingredients on hand, you can make it.

Instructions

If baking a 9x13-inch pan, bake for about 45 minutes or until the filling is just set inside. If baking cakelets, they will only need to bake for about 30 minutes.

Equipment you will use

Oven

Frying Pan

Let cool for at least half an hour before slicing. This keeps very well for several days, although I like to refrigerate it to make sure it stays firm for slicing.Note: One more pan option: If you only have one muffin pan, you can make 12 cakelets, then bake the rest of the cake in a standard-sized loaf pan. I suggest lining the pan with parchment hanging over the sides, however, so you can lift the cake out after it cools.

Equipment you will use

Muffin Tray