Pumpkin spice doesn't have to be just for fall. These mini cornbread cakes are perfect for a quick and easy dessert all year round!
Level
Beginner
Prep Time
10 minutes
Cook Time
15 minutes
Serves
7
Cook it With Our
Directions
1. Preheat oven to 425°. While oven is preheating, spray Mini Cake Pan with vegetable oil and place in the oven to preheat.
2. Whisk together cornmeal, two teaspoons of pumpkin spice, and sugar.
3. In a separate bowl, whisk together eggs, milk, pumpkin puree and honey.
4. Add the egg mixture to the cornmeal and combine.
5. Remove the pan from the oven and carefully fill each mold 3/4 of the way with batter.
6. Bake for 15 minutes or until golden brown and edges are crispy
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