Cranberry Pumpkin Teacakes


Had enough of this pumpkin business yet?
Thought not, so, just you wait.


CRANBERRY PUMPKIN TEACAKES

2 Cups Drained, Puréed Jarrahdale* Pumpkin
1/4 Cup Vegetable Oil
3/4 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Lemon Juice or Zest of One Lemon
1/2 Cup Cranberries, fresh or frozen – dried may also be substituted but will not give as fresh and tart of a flavour

Heat the oven to 350ºF.
Prepare large hole muffin tins with a spritz of spray oil.
Drain the pumpkin in a large mesh sieve in order to remove any excess liquid.
In a large bowl, combine the pumpkin, sugar and oil.
Add the vanilla, cinnamon, salt and lemon.
Once combined, add the flour, baking powder and baking soda, mixing only to moisten.
Fold in the cranberries and drop by the spoonful into the muffin tin.
Filling about 3/4 full, flatten the tops the back of a clean, dampened finger or spoon to make each cake even and level.
Bake for about 18 minutes or until a cake tester can be removed cleanly.

Allow to cool slightly then remove from tins to a rack to cool completely before dusting with confectioners sugar.
Serves perfectly with a big hat and a steeped Earl Grey.

*Jarrahdale pumpkins are beautiful, blue ridged heirlooms which originated from Australia. Terrific for baking, they have a velvety texture with a mild sweetness and a vibrant orange flesh. Of course other unseasoned pumpkin purées may be substituted if one can’t be found.

~ by Dayna on November 13, 2007.

3 Responses to “Cranberry Pumpkin Teacakes”

  1. Those look SO good. I love pumpkin baked goodies.

  2. I could NEVER get tired of pumpkin – I’ve been going crazy with the ingredient myself, with baked goods and such. these cranberry-pumpkin teacakes sound so tantalizing! yum!

  3. I am making these as I type this…except I made some variations. I hope to blog about it soon…I replaced the oil with butter, I added half a cup of ground hazlenut, and used a regular, pie pumpkin. I’ll let you know how they came out…maybe I’ll bring one over for you to sample!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: