During the fall months I’m a sucker for any baked good with pumpkin. These little crusty-topped cakes are perfect for a savory breakfast treat or as dessert! Really anytime of day pumpkin tastes delicious! The polenta provides a subtle crunch throughout and the rosemary lends an intriguing savory flavor! If you want to do a cake instead of muffins you can easy substitute a muffin pan for a round cake pan. This recipe will make 20 muffins or one 9″ inch cake. Enjoy the savory flavors of Fall!
1/4 cup mined fresh rosemary
2 teaspoons grated lemon zest
2 cups confectioners’ sugar, plus 1 teaspoon
1 2/3 cup all purpose flour
1/2 cup polenta
2 teaspoons baking powder
3 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
3/4 cup olive oil
3/4 cup pumpkin puree
2 tablespoons raw sugar
- Preheat oven to 350° degrees. Line 20 standard muffin cups with paper liners, or line the bottom of a 9″ springform pan with parchment paper and butter the sides of the pan.
- In a small bowl, combine the rosemary and zest and mash with the 1 teaspoon confectioners’ sugar.
- In a large bowl, stir together the 2 cups confectioners’ sugar, the flour, polenta, baking powder, cinnamon, allspice, and salt. Add the eggs and the rosemary mixture. Using an electric mixer set on medium speed, beat until blended. Slowly pour in the oil, beating until smooth. Add the pumpkin and beat until smooth, about 2 minutes longer.
- Spoon the batter into the prepared muffin cups, filling each three-fourths full, or spread in the prepared cake pan. Sprinkle with the raw sugar. Bake until a toothpick inserted into the center comes out clean, 18-20 minutes for muffins or 45-50 minutes for the cake.
- Transfer to a wire rack and let cool slightly, then turn the muffins out onto the rack or remove the sides of the springform pan, if using. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.