Pumpkin Cranberry Tea Cakes

🧂 Ingredients

• 2 cups cake flour
• 3.9 oz. box cheesecake pudding mix
• 1 cup granulated sugar
• 1/2 cup light brown sugar

  packed
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 15 oz. can pumpkin
• 2 large eggs
• 1/2 cup unsalted butter

  melted (1 stick)
• 1 tbsp. half-and-half
• 1 tsp. vanilla extract
• 2 cups cranberries
• 1/2 cup granulated sugar
• 2 cups powdered sugar
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 2 to 3 tbsp. water

  or half-and-half

Instructions

• 1 Preheat oven to 350°.
• 2 Combine cranberries with ½ cup granulated sugar in a small mixing bowl.
• 3 Set aside.
• 4 Combine flour, cheesecake pudding mix, sugars, baking soda, baking powder, salt,
  cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
• 5 Set aside.
• 6 Melt butter in mixing bowl.
• 7 Add pumpkin, half-and-half cream, eggs and vanilla and whisk until well
  combined.
• 8 Add pumpkin mixture to flour mixture along with cranberries.
• 9 Stir well to combine.
• 10 Grease and flour 20-tin miniature Bundt pan.
• 11 Spoon pumpkin mixture into tins until about two-thirds full.
• 12 Bake at 350° for 20-22 minutes or until a toothpick inserted in center comes out
  clean.
• 13 Cool Bundt pan on wire rack.
• 14 Once cool, use a knife to gently extract tea cakes from tins.
• 15 Transfer Tea Cakes to a wire rack.
• 16 Ice with icing.
• 17 Combine ingredients and drizzle over top of individual tea cakes.

Nutrition Info