Cottage Cakes
Yield
20 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 ¾ | cups |
canned pumpkin purée
|
|
| ¼ | cup |
milk
|
|
| 2 | teaspoons |
orange zest
|
|
| 1 | cup |
raisins, seedless
or dried apricots |
|
| Quick drizzle frosting | |||
| 1 | cup |
powdered sugar
sifted |
|
| 2 | tablespoons |
milk
or fresh lemon juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 414 | ml |
canned pumpkin purée
|
|
| 59 | ml |
milk
|
|
| 1E+1 | ml |
orange zest
|
|
| 237 | ml |
raisins, seedless
or dried apricots |
|
| Quick drizzle frosting | |||
| 237 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
milk
or fresh lemon juice |
|
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.
