This white sheet cake is colored beautifully by a delightful, fresh blueberry sauce. If preferred, add fresh blueberries as a garnish to each plate along with sweetened whipped cream.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 15 |
| Yield: | 15 muffins |
Ingredients
- nonstick cooking spray
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ¾ cup white sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoons half-and-half
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
- Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
- Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
- While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
- Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 228 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |