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Wolfing Down Pumpkin Spice Cakelettes with Chocolate Glaze (+ A Lulu Wraps Giveaway!)

Spicy Pumpkin Cakelettes with Chocolate Glaze

Makes 24 cakelettes

For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)

For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter

1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.

2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.

3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.

4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.

5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days.