Pumpkin Tea Cakes Recipe

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Pumpkin Tea Cakes
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  1. Preheat oven to 350 degrees.
  2. Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
  3. In a medium bowl, combine oil, egg, sugar, pumpkin and water.
  4. Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
  5. Stir in chopped pecans and dates.
  6. Spoon into paper baking cups, filling almost full.
  7. Top each with a pecan or walnut half.
  8. Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
  9. Remove from muffin cups, cool on racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1219.23 Kcal (5105 kJ)
Calories from fat 664.13 Kcal
% Daily Value*
Total Fat 73.79g 114%
Cholesterol 81.84mg 27%
Sodium 401.37mg 17%
Potassium 905.27mg 19%
Total Carbs 138.94g 46%
Sugars 87.43g 350%
Dietary Fiber 12.94g 52%
Protein 15.29g 31%
Vitamin C 3.1mg 5%
Vitamin A 0.6mg 20%
Iron 3.9mg 22%
Calcium 137mg 14%
Amount Per 100 g
Calories 345.88 Kcal (1448 kJ)
Calories from fat 188.41 Kcal
% Daily Value*
Total Fat 20.93g 114%
Cholesterol 23.22mg 27%
Sodium 113.86mg 17%
Potassium 256.81mg 19%
Total Carbs 39.42g 46%
Sugars 24.8g 350%
Dietary Fiber 3.67g 52%
Protein 4.34g 31%
Vitamin C 0.9mg 5%
Vitamin A 0.2mg 20%
Iron 1.1mg 22%
Calcium 38.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.7
  • 34

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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