How to Make Mini Pumpkin Spice Cornbread Cakes

Cold weather keeps us wanting that pumpkin spice flavor. 🎃
Recipe 👇
2 cups Martha White self-rising Cornmeal
2 teaspoons pumpkin spice
2 tablespoons sugar
2 eggs
½ cup whole milk
½ cup pumpkin puree
¼ cup honey
Pumpkin Spice
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
¼ teaspoon ground cloves
Topping
4 tablespoons brown sugar
1 teaspoon pumpkin spice
¼ teaspoon salt
2 tablespoons butter, melted
1. Preheat oven to 425°. While oven is preheating, spray Mini Cake Pan with vegetable oil and place in the oven to preheat.
2. Whisk together cornmeal, two teaspoons of pumpkin spice, and sugar.
3. In a separate bowl, whisk together eggs, milk, pumpkin puree and honey.
4. Add the egg mixture to the cornmeal and combine.
5. Remove the pan from the oven and carefully fill each mold ¾ of the way with batter.
6. Bake for 15 minutes or until golden brown and edges are crispy
7. Topping - Combine the first three ingredients well. Brush the tops of the mini cakes with butter. Sprinkle with topping.

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