Pumpkin Tea Cakes

Preheat the oven to 350 degrees F (180 degrees C). Spray a mini cupcake pan with nonstick cooking spray or grease with butter.

Beat the Large Eggs (2), Granulated Sugar (150 g), Vegetable Oil (120 mL), and 100% Pumpkin Purée (170 g) in a large bowl until smooth, using a hand-held mixer. In a separate bowl, combine the All-Purpose Flour (125 g), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Salt (1/4 tsp), Pumpkin Pie Spice (1 tsp).

With the mixer on low speed, add half the flour mixture to the pumpkin mixture and mix until almost combine. Add the rest of the flour mixture and mix until smooth.

Spoon tablespoonfuls of batter into the molds. Bake for 10 to 12 minutes until puffed up and a toothpick inserted into the center of one comes out clean. Cool for a few minutes in the tin, then turn out onto a cooling rack to finish cooling. Sprinkle powdered sugar before serving or serve with spiced whipped cream.