6Baked: 11 pumpkin spice cakes in jars in record time. Hopefully, they’ll count as gifts from me.
I had to put the lids on immediately so I could leave in time, so they’re self-sealing…they should be good for a long time, but the sound of the lids popping in is kind of freaking me out.
Recipe please??
I followed Pioneer Woman’s recipe for moist pumpkin spice muffins, but baked them in jars instead of a muffin tin. The recipe makes about 5-6 cakes; I doubled it to make my 11. I used half-pint wide mouth mason jars. Grease them, then fill them half-full, or a little less-the batter really expands. Clean up the edges before you bake them, because the baked-on mess on the edges aren’t pretty, and a pain to remove. I use a silpat/silicone baking mat to make sure they don’t slide around, because all those hot jars make me nervous! Bake without the lids on. If you put the lids on right when they come out of the oven, they should self-seal, but it’s not totally necessary.
I didn’t put the cream cheese frosting on, because I didn’t want to have to refrigerate the cakes. I didn’t use cinnamon nutmeg sugar on top either, because I found the nutmeg overwhelming last time. It’s just as good without, and I was in a hurry. Mostly, I forgot.
You should be able to use any cake recipe to do this. They turn out tasty, and very cute as gifts with a ribbon tied around the lid. A label, or fabric over the lid but under the screw-on rim would be pretty, too.
If you have any other questions about them, please let me know! They’re so much easier than they seem.
Thank you so much. I can’t wait to try them out soon.
