Pumpkin Toffee Tea Cakes
Pumpkin Toffee Tea Cakes were the most raved over Tea Cakes we made this year for our Christmas Baking Extravaganza. My Starbucks Copycat Lemon Tea Cakes came in a close second. These lovely Tea Cakes have delightful pumpkin flavor with all the spices you enjoy with pumpkin: cinnamon, cloves and nutmeg. But to blow everyone away, I added Heath English Toffee Bits. On top of that, I blast them off with Cinnamon French Toast icing! Oh my, they were absolutely amazing.
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I baked over 1,000 scrumptious Tea Cakes for Christmas baking this year. Those included Red Velvet, Pina Colada, Apricot, Strawberry, Gingerbread, Starbucks Copycat Lemon, Cherry Cheesecake, Pumpkin Cranberry and Cranberry Orange to name a few. Without exception, everyone loved the idea of little individualized cakes. We’ve had so many compliments and desire by others to make these goodies.
Pumpkin Toffee Tea Cakes are excellent for holiday or Christmas baking. Everyone loves these little Tea Cakes. They’re everything you could hope for in a dessert. I guarantee they’ll wow anyone who tries them!
Pumpkin Toffee Tea Cakes are spectacular!
These Tea Cakes include Heath English Toffee Bits.
Every bite is mouthwatering and irresistible.
This delightful dessert will wow your family and friends.
Here’s what I did.
I used these ingredients for the Tea Cakes.
Place cake flour, white chocolate pudding mix, granulated sugar, brown sugar, cinnamon, cloves, nutmeg, baking powder, baking soda and sea salt in a mixing bowl.
Stir ingredients really well to combine. Set aside.
In another mixing bowl, melt butter.
Add pumpkin, eggs and half-and-half.
Add vanilla extract.
Whisk ingredients until smooth.
Add pumpkin mixture to dry ingredient mixture.
Add Heath English Toffee Bits
Stir ingredients to combine.
Grease and flour two or three 20-tin miniature Bundt pans really well. Spoon pumpkin batter into tins about two-thirds full.
Bake at 350 degrees about 20 to 22 minutes or until a toothpick inserted in center comes out clean. If baking more than one rack of miniature Bundt pans at a time, rotate the Bundt pans on oven racks after 10 minutes of baking time to ensure more even baking.
Allow the Tea Cakes to cool completely in pan before removing to wire racks.
I used these ingredients for the icing.
Remove lid and foil from canned frosting. Soften in microwave about 15-20 seconds. Drizzle over Tea Cakes or spoon ingredients into a zip lock bag without the bottom. Snip off corner and pipe frosting over individual cakes.
Pipe frosting over individual Tea Cakes. Some of the Tea Cakes actually got a double piping of icing.
Allow the Tea Cakes to sit out about 30-60 minutes so the icing sets up before wrapping in plastic wrap or storing in plastic containers.
The Cinnamon Toast Crunch icing has CinnaDust in it making it a really delectable icing.
Pumpkin Toffee Tea Cakes will become one of your favorite holiday treats!
You’ll be drooling from the first whiff of these lovely Tea Cakes.
Here’s the recipe.
PUMPKIN TOFFEE TEA CAKES
(My own concoction)
Pumpkin Toffee Tea Cakes
Equipment
- 2 or 3 20-tin miniature Bundt pans you can use a single pan, but you will have to wash and reuse for each batch.
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 2 wire cooling racks to cool and ice tea cakes
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 medium mixing bowl
Ingredients
TEA CAKES:
- 2 cups cake flour
- 3.9 oz. box white chocolate pudding mix
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 2 large eggs
- 15 oz. can pumpkin
- 1/2 cup unsalted butter melted
- 1 tbsp. half-and-half or whole milk
- 1 tsp. vanilla extract
- 10 oz. pkg. Heath English Toffee Bits
ICING:
- 16 oz. can Betty Crocker Cinnamon Toast Crunch icing
Instructions
TEA CAKES:
- Preheat oven to 350°.
- Combine flour, pudding mix, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
- Set aside.
- Melt butter in medium mixing bowl.
- Add pumpkin, milk or cream, eggs and vanilla and whisk until well combined.
- Add pumpkin mixture to flour mixture along with Heath English Toffee Bits.
- Stir well to combine.
- Grease and flour two or three 20-tin miniature Bundt pans.
- Spoon pumpkin mixture into tins until two-thirds full.
- Bake at 350° for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans completely before transferring cakes to wire racks.
- Ice with icing.
ICING:
- Remove lid and foil liner from canned frosting.
- Microwave about 15-20 seconds until the icing softens.
- Drizzle icing over top of individual Tea Cakes.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
The combination of pumpkin, toffee and cinnamon is outstanding, in my opinion.
Pumpkin Toffee Tea Cakes is a dessert that your family and friends will rave over. It’s such a delectable treat for the holidays.
Pumpkin Toffee Tea Cakes will rock your world!
If you have a sweet tooth, this dessert is a must make!
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