E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Spice Cornbread Mini Cakes Lodge Cast Iron | April 21, 2020 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 Cast Iron Mini Cake Pan Ingredients Pumpkin Spice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon nutmeg 1/4 teaspoon ground cloves Pumpkin Spice Cornbread Mini Cakes 2 cups Martha White self-rising Cornmeal 2 teaspoons pumpkin spice 2 tablespoons sugar 2 eggs 1/2 cup whole milk 1/2 cup pumpkin puree 1/4 cup honey Topping 4 tablespoons brown sugar 1 teaspoon pumpkin spice 1/4 teaspoon salt 2 tablespoons butter, melted 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 Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Spice Cornbread Mini Cakes Lodge Cast Iron | April 21, 2020 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 Cast Iron Mini Cake Pan Ingredients Pumpkin Spice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon nutmeg 1/4 teaspoon ground cloves Pumpkin Spice Cornbread Mini Cakes 2 cups Martha White self-rising Cornmeal 2 teaspoons pumpkin spice 2 tablespoons sugar 2 eggs 1/2 cup whole milk 1/2 cup pumpkin puree 1/4 cup honey Topping 4 tablespoons brown sugar 1 teaspoon pumpkin spice 1/4 teaspoon salt 2 tablespoons butter, melted 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 Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
