Gingerbread Mini Cakes
Canned pumpkin purée allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.
These mini cakes are a are a great valentines day treat. The pumpkin puree replaces some of the butter, so they are delicious without all of the fat.
1. Preheat oven to 350°. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon, until light and fluffy, about 3 minutes. Whisk in pumpkin purée until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
2. Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
3. Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving. (Refrigerate in an airtight container, up to 1 week.)
Per cake: 182 cal; 3 g fat (2 g sat fat); 3 g protein;36 g carb; 1 g fiber