Cottage Cakes
Submitted by dubby-do
Spiced pumpkin muffin cakes studded with raisins or dried apricots and finished with a sweet powdered sugar drizzle. Warm cinnamon, nutmeg, and orange zest in every bite. Makes 20.
YIELD
20 servingsPREP
20 minCOOK
30 minREADY
60 minSomewhere between a muffin and a cupcake, these cottage cakes are the kind of treat you bake on a crisp autumn morning when the house needs to smell like cinnamon and butter.
Pumpkin puree keeps the crumb incredibly moist while brown sugar adds a caramel warmth that pairs with the nutmeg and orange zest.
Raisins or chopped dried apricots bring little bursts of chewy sweetness throughout, and a quick powdered sugar drizzle on top ties the whole thing together without being too fussy.
They come together in an hour flat and the recipe makes 20, so there’s plenty for sharing (or stashing a few for tomorrow’s coffee).
Kitchen Tips
- Canned pumpkin puree (not pumpkin pie filling) is what you want here. Pie filling has added sugar and spices that throw off the balance
- Fill muffin cups exactly three-quarters full for domed tops that catch the drizzle
- Drizzle the frosting while the cakes are still slightly warm so it sets with a nice glossy finish
- Swap raisins for dried cranberries around the holidays for a festive twist
Ingredients
Directions
In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
In large mixer bowl, cream butter and sugars.
Add eggs; beat until light and fluffy.
Blend in pumpkin, milk, and orange zest.
Add dry ingredients; mix well.
Stir in chopped fruits.
Spoon mixture into greased 2½-inch muffin cups, filling ¾ full.
Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Immediately remove from pans; cool on wire racks.
Drizzle frosting.
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