OK, so it's Fall. FINALLY, here in northwest Louisiana, Fall has fell. Fallen. Whatever. All I know is that I can't get enough of things made with pumpkin pie spices. You know, cinnamon, nutmeg, cloves, allspice, and ginger. Put all those together & it spells (smells) FALL!
This weekend, I made Pumpkin Cakes. It's a super easy recipe, with four ingredients, plus a glaze. Here's how it went:
Break 2 eggs into a bowl and add an entire can of pureed pumpkin - NOT pumpkin pie filling. Whisk together until blended. Take a box of Duncan Hines Spice Cake mix (it's the only brand I've found) and put it into the bowl & mix again. This will be very thick, so add 1 - 2 tablespoons of milk. You can use evaporated milk, regular milk, fat free half & half, whatever you have. I had the FF half & half. Add just enough to make the mixture workable - it doesn't need to be pourable, but be able to level itself out in the baking pan. If you REALLY like pumpkin pie spices, add more to your taste - I used a lot more & it was wonderful.
Take your muffin pans & spray with nonstick spray. I used mini muffins, and the muffin top pans I had, for fun. Fill the cups with the dough, and pat them a little level - don't worry about perfection.
Bake at 350 degrees F for 15 minutes - the tops will be very lightly browned, as will the bottoms. Immediately glaze with this: Combine 2 tablespoons of butter with 2 cups of confectioner's sugar (powdered sugar). Add enough cream/milk/evap. milk to make it barely pourable. Add food coloring (I used gel coloring) to make them pumpkin colored: about 2 parts yellow to 1 part red to a teeny smidge of blue. Add at least 1 teaspoon cinnamon to taste. As the glaze hits the cakes, it gets melty and runny, and darkens, and the glorious cinnamon flavor comes.
Let cool as little as possible and fight off your kids! Enjoy these - they're wonderful and easy!