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Mini pumpkin jar cakes

Servings:
6 servings
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Ingredients

  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract

Preparation

Baking Directions:

Spray six 6-ounce glass jars or ramekins with cooking spray.

In a large bowl, whisk together the whole eggs, egg whites, pumpkin, sugar, oil, milk and vanilla until smooth.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking powder, cinnamon, nutmeg, ginger and salt.

Add the dry ingredients to the wet ingredients and stir until just combined.

Place 1/3 cup of the batter in one prepared jar or ramekin and microwave on high power until set, 45 seconds.

The cake will puff up dramatically, like a soufflé, but will fall to below the level of the jar once completely cooked.

The cakes must be cooked one at a time.

Allow to cool for 1 to 2 minutes before topping with a small scoop (2 tablespoons) of frozen yogurt.

Servingsize:1 cakePer serving:Calories 260 Total fat 12g Protein 6g Carb 32g Fiber 2g Cholesterol 75mg Sodium 150mgExcellent source of:Vitamin AGood source of:Iodine, protein, selenium, vitamin K.