Pumpkin Butter Tea Cakes With Orange Glaze

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 tablespoon butter, melted
• 4 ounces all-purpose flour (by weight, 3/4 c plus 1 tbsp)
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground ginger
• 1 pinch allspice
• 1/2 cup greek yogurt (full fat or 2%, not fat-free)
• 1/2 cup pumpkin butter
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups confectioners' sugar
• 1/4 cup orange juice
• 1 tablespoon water

Recipe

• 1 preheat oven to 350°f brush mini-loaf pans, mini-bundt pans or muffin pan with melted butter. set aside.
• 2 whisk together flour, baking powder, salt, and spices. set aside.
• 3 whisk together yogurt, pumpkin butter, sugar, vanilla, and eggs until well-combined. add dry ingredients and stir until just combined.
• 4 fill pans 2/3 full (i got 5 out of 6 mini-bundt wells from this amount). bake in preheated oven 15-25 minutes (depending on size and shape of baking device), until a toothpick inserted in the center comes out dry with no more than one or two crumbs on it. (my mini-bundts needed 17 minutes.) cool in pan 5 minutes, then turn out onto a cooling rack until room temperature.
• 5 whisk together glaze ingredients. drizzle over cakes. let stand 20 minutes or until set before moving.