Since it’s September, I no longer feel like I am committing a sin by using pumpkin.
Is it back on the shelves?
I wouldn’t know – I’m still using pumpkin from last year. And I’m darn proud of it.
I love these breakfast cakes for multiple reasons. First, I don’t think I’ve ever made a breakfast cake. I don’t really know what considers this a breakfast cake, but I like the name. And obviously I would love eating cake for breakfast. Who wouldn’t?
Second – individual portions. I think that speaks for itself. If I eat two ramekins of cake, I really only had two pieces of cake. Right? That’s what I thought.
Third, I made them with whole wheat flour. I don’t care if that means nothing since there is sugar, butter and a doubly sugary glaze hiding in all the cake crevices, but I like it. It makes me feel good in my bones.
Notice I only made two breakfast cakes.
“Only” is the operative word here considering there is only one person in this house that likes pumpkin. And it isn’t Mr. How Sweet.
You do the math.
(Because, seriously, I’m really bad at math.)
Individual Pumpkin Spice Breakfast Cakes
adapted from food network
makes 2
1/4 cup butter, at room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/3 cup pumpkin
1/3 cup whole wheat pastry flour
1/8 cup cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon pumpkin spice
1/4 teaspoon cinnamon
Preheat oven to 350.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and pumpkin. Mix dry ingredients together and add to pumpkin batter, only mixing until just combined.
Spray 2 ramekins with non-stick spray and pour batter into them. Bake for 30-35 minutes or until inserted toothpick comes out clean.
Maple Glaze
3/4 cup powdered sugar
1/2 tablespoon maple syrup
drop of water
Mix syrup, water and sugar together to form a glaze. Depending on desired consistency, add more or less liquid.
Off to have cake for breakfast!
It doesn’t get any better.
(Unless there is bacon involved.)
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
oh my gaaawsh those look sooo good!! most of the recipes for my son’s 4th bday are coming from your bloggy! :) haha sooo many amazing options!
Reply
My first thought was, “yum, those look tasty,”….until I saw the glaze. Whoa. That’s all I got…
Reply
“Breakfast cake.” I love it. I feel like it’s a good thing my boyfriend doesn’t know about your blog…he’d complain that I don’t cook enough. And probably try to hit on you.
Reply
Oh yum!! If I could run home and make these right now, I totally would…but I think my boss would have a problem with that. :)
Reply
Oh my gosh. Ramekins are randomly one item that I haven’t bought myself because I keep telling myself I’ll register for them when I get married someday. But, this may have just pushed me over the edge to screw that plan and just buy them. I need pumpkin cake in my life NOW.
Reply
I can’t get enough of pumpkin, and the weather today where I am finally justifies my decision to eat it (as if we need justification!). These look absolutely delicious. It’s about time I started following you – I’m always excited about your recipes on Tasty Kitchen and just now came to visit here. http://www.delightfulcountrycookin.com
Reply
Jessica — September 8th, 2010 @ 10:04 am
Thank you! I’m glad you stopped by. :)
Reply
can we find a place that is fall year-round? i would totally move there if it meant we could wear hoodies, jeans & sandals, bake pumpkin bread and look at the folliage all year round :)
Reply
I think I just died and went to pumpkin heaven.. I can’t wait to make these.. I just printed out the recipe.. I love pumpkin anything and for breakfast!? perfect!
Reply
Cake for breakfast sounds amazing! I love the last shot of the glaze running all over the cake. Yum!
Reply
‘Breakfast’ and ‘cake’ in the same sentence is a winner for me! Breakfast cake sounds amazing in so many ways!
Reply
I’m still using the pumpkin I stocked up on last year too! But I’m down to 2 cans.. they better be selling it again!
Reply
Um, you had me at cake. Cake for breakfast is even better than pizza for breakfast!!! I am so making these ASAP! I might add in a few chopped nuts too. Yum!
Reply
I’m so glad I hoarded four cans of pumpkin!
Reply
Mmm pumpkin spice! One of my favourite flavour combos!
Reply
Yum. This can only work as a weekend recipe for me but it looks totally worth it. I love, love, love pumpkin especially if its in my own cake. Although I might get a little heavy handed with the glaze. :)
Reply
you mean I can eat this greedy treat for breakfast!?!? I have all the ingredients on hand except for the pumpkin. Ack!
Reply
Those are so cute. They should be served at a b+b.
Reply
Cake for breakfast is the best! Especially if it involves pumpkin! Bacon wouldn’t hurt either. And I have lots of pumpkin leftover from last year, too. When it became available, I stocked up because of last year’s shortage!
Reply
Oh my, these look AMAZING. Pumpkin isn’t back in the stores around me yet :(
I have already collected a bunch of pumpkin recipes from everyone’s blogs in the past few days and as soon as pumpkin is back – I’m having a pumpkin only baking day. Pumpkin Spice Breakfast Cakes are first up!
Reply
I must make those asap. They look delicious. I’m so excited for all things fall!
Reply
That looks fabulous!! Such a yummy fall breakfast!! I love anything with pumpkin in it!! :)
Reply
OMG, this is positively sinful and I love it! Gotta try it…these pics are making me drool…
Reply
holy moly those look UH-Mazing! I love Pumpkin anything… Bring on Fall! :)
Reply
this looks SO GOOD! I have to treat myself to this very very soon. I first need to stock up on pumpkin…
Reply
This looks so yummy! I am going to have to make this for my kids. It is the time of the season for Pumpkin.
Reply
what a great idea to use the ramekins!
Reply
Whoa, looks better than a cinnamon bun! Yummm.
Reply
I haven’t had any trouble finding pumpkin! Even with the shortage last year I was always able to get a can or two at a local grocery chain. Maybe the Midwest doesn’t use pumpkin as much, so we never ran out?
Reply
With these muffins and the cooler weather outside, you’re making me think it’s really fall already!
Reply
Good thing I went to every grocery store in a 30 mile radius today looking for pumpkin and FINALLY found some really expensive organic cans. I was going to make your pumpkin apple muffins but I might have to make these too!
Reply
You had me when I read pumpkin, yum! That maple glaze looks insanely good. I must make these little cuties!
Reply
Mmm making these tomorrow. I love the Fall and pumpkin!! Have you tried the Pumpkin Spice latte from Starbucks? It’s delic!
Reply
Jessica — September 8th, 2010 @ 4:46 pm
Oh yes. It’s the only coffee I like!
Reply
Cake any time of the day is fabulous!
Call it a breakfast, lunch or supper cake; it’s all good in my books :)
Reply
How do you come up with so many different, yet delicious and amazing looking recipes so quickly? I love pumpkin and pumpkin spice breakfast cakes sound fabulous. Can’t wait to try this recipe!
Reply
YUM! I have been craving pumpkin for a couple of weeks now and can only find organic pumpkin right now. Hopefully soon it will be more readily available! I am making these asap!! Thanks for sharing! :)
Reply
Amazing. Seriously. Simply amazing. I love pumpkin recipes and cake for breakfast with pumpkin in it sounds like the best meal ever. Definitely giving this one a try. Thank you!
Reply
These look divine! Wish I had some pumpkin in the pantry…is organic pumpkin the same thing?
Reply
I wish pumpkin was available all year round…one of my favorite things!
Reply
WOW! I am impressed with this pumpkin cake. I’m not usually a pumpkin lover..but i think you might have changed me… Do you ever figure out the cal and stats on the food?
Thanks!!
Larinna
iheartspandex.com
Reply
Jessica — September 9th, 2010 @ 3:43 am
Nope! You can see why in my FAQs, but feel free to plug the ingredients into a calorie calculator if you’d like!
Reply
:o that icing looks sooo good glazing over them! YUM
Jenn
Reply
I have a stockpile of canned pumpkin in my pantry just begging to be used–I can’t wait to try this recipe–I can practically smell it baking now :-)
Reply
Oh my goodness do these look good!!! Drooling a little over here.
I was so happy to leave the city for suburbia this past weekend and find canned pumpkin on grocery shelves there – obviously stuffed my suitcase full of a few cans and lugged it onto the train…so worth it.
Reply
i love pumpkin :)
Reply
OMG, that looks so yummy!! I’ve got to buy some ramekins! lol
Reply
Ok I agree it really doesn’t get much better than that, my supermarket doesn’t have canned pumpkin back yet : ( It’s been toooo long!!!! oh do you think regular whole wheat or all purpose flour would work? I hardly ever have whole wheat pastry flour in the cupboards : P
Reply
Jessica — September 9th, 2010 @ 12:16 pm
All purpose would definitely work, I can’t say for sure on the whole wheat – it may be a bit “grainy” and not as fluffy.
Reply
these look awesome! i wish i was having company over so i could impress them with these cute individual treats :)
Reply
Yum! I have a serious pumpkin addiction. I stash cans of it in the pantry for “emergencies” throughout the winter/spring when I have been known to randomly bake pumpkin bread. :) So, I’ve been itching to start doing some pumpkin baking this fall. We got our first pumpkin from the CSA this week, and now I think I know what I need to bake with it!
Reply
i don’t know what i love more: the fact that these are pumpkin flavored or the fact that they’re baked in mini-ramekins. LOVE IT!
Reply
I still have pumpkin sitting on my shelf from last year as well and I really need to use it so that i can buy masses when it starts to be available again this year. These breakfast cakes look delightful. I’m not sure what constitutes a breakfast cake either but I’m willing to take it at face value that these are totally meant to be eaten before noon.
Reply
I love pumpkin and especially now with the autumn season coming it will work perfectly. What a great idea to make them in idividual pots. Genius!
Reply