So I totally forgot about this blog....oops! Actually my friend Jenn reminded me of it. Needless to say, I have been busy working, raising a kid, selling Avon, and (of course) ON PINTEREST!
This is what I made today:
Pumpkin Spice Breakfast Cake- IT WAS OFF THE HOOK YO!
Here is how I made it: (Serving for 8 ramakins)
1 cup Butter (room temperature)
1 cup of Sugar
2 teaspoon Vanilla
1 1/3 cups Pureed Pumpkin (I used canned, but fresh would work as well)
1 1/3 cups Gluten Free (GF) Flour (I used Hodgson Mill)
1/2 GF Bisquick (I am IN LOVE with this)
2 teaspoon Baking Power
1/2 teaspoon Salt
1 teaspoon Pumpkin Spice
1 teaspoon Cinnamon
2 tablespoon of Maple Syrup
4 drops of Water
3 cups of Powdered Sugar
Preheat oven to 350 degrees
Cream butter and sugar together until light and fluffy. Add egg and mix until well compbined. Add vanilla an dpumpkin. Mix dry ingredients together and add to pumpkin better, only mixing until just combined.
Spray 8 remekins with non-stick spray and spoon batter into them.
Bake 30-35 minutes in the toaster oven (thank you Sonia Morgan) or until toothpick somes out clean.
Mix syrup, water and sugar together to form a glaze. Depending on desired consistency, add more or less liquid. Drizzle over cooled cakes.