Pumpkin Toffee Tea Cakes

🧂 Ingredients

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

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

  melted
• 1 tbsp. half-and-half

  or whole milk
• 1 tsp. vanilla extract
• 10 oz. pkg. Heath English Toffee Bits
• 16 oz. can Betty Crocker Cinnamon Toast Crunch icing

Instructions

• 1 Preheat oven to 350°.
• 2 Combine flour, pudding mix, sugars, baking soda, baking powder, salt, cinnamon,
  cloves and nutmeg in a large mixing bowl until well mixed.
• 3 Set aside.
• 4 Melt butter in medium mixing bowl.
• 5 Add pumpkin, milk or cream, eggs and vanilla and whisk until well combined.
• 6 Add pumpkin mixture to flour mixture along with Heath English Toffee Bits.
• 7 Stir well to combine.
• 8 Grease and flour two or three 20-tin miniature Bundt pans.
• 9 Spoon pumpkin mixture into tins until two-thirds full.
• 10 Bake at 350° for 20 to 22 minutes or until a toothpick inserted in center comes
  out clean.
• 11 Cool in pans completely before transferring cakes to wire racks.
• 12 Ice with icing.
• 13 Remove lid and foil liner from canned frosting.
• 14 Microwave about 15-20 seconds until the icing softens.
• 15 Drizzle icing over top of individual Tea Cakes.

Nutrition Info