Well, as soon as I had decided that it wasn't such a sin to go to the grocery store in my pajamas at 9 p.m. on a Saturday night just to get a can of pumpkin, I got a text that read, "What's up?" I answered that I was contemplating a trip to Schnucks in my pajamas, and I got back "What's Schnucks? A bar?" Umm.. no... Schnucks is actually my favorite grocery store ever. After I had to explain that it was a grocery store, I felt a little silly. I suppose I just tend to forget that not all people know what I'm referring to when I talk about Schnucks, in the same way that not all people know that I'm referring to Martha Stewart when I talk about "Martha."
for the pumpkin cakes
¼ cup butter, at room temperature
¼ cup sugar
1 teaspoon vanilla
⅓ cup pumpkin puree (not pumpkin pie filling!)
⅓ cup all-purpose flour
⅛ cup cake flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
for the maple glaze
1 ½ tablespoons maple syrup (or you can just use Hungry Jack or Aunt Jemima--which is actually not real maple syrup)
1 tablespoon water
¾ cup powdered sugar
- Cream together the butter and sugar until smooth.
- Beat in the egg and vanilla until well-combined
- Mix in the pumpkin puree.
- Add the rest of the dry ingredients, and stir together until just combined.
- Spoon mixture into two greased custard cups, and bake in the oven for about 25 to 30 minutes at 350.
- While they are baking, prepare the maple glaze by mixing together the maple syrup, water, and powdered sugar in a small bowl.
- When the cakes are ready to come out of the over, allow them to cool for a few minutes, and then spoon the glaze over the top. Serve.