Pumpkin Tea Rings
Pumpkin Tea Rings are moist, spiced cakes with a rich pumpkin flavor, perfect for fall gatherings or cozy teatime treats, appealing to those who enjoy warm spices and baked goods.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Grease and flour a 9 x 13-inch baking pan or a Bundt pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) until done, approximately 30 minutes.
- Alternatively, divide the batter into 2 loaf pans and bake accordingly.
- Allow to cool before serving.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of nutmeg or cloves along with the cinnamon or pumpkin pie spice. If you don’t have salad oil, you can substitute it with melted coconut oil or vegetable oil. Make sure to mix the ingredients just until combined to keep the texture light and fluffy. This recipe is also excellent for using up leftover pumpkin puree from other dishes.
Serving Suggestions
These Pumpkin Tea Rings are delightful on their own, but you can serve them with a dollop of whipped cream or a drizzle of maple syrup for added sweetness. Pair them with a hot cup of tea or coffee for a cozy afternoon treat. They also make a lovely addition to breakfast alongside Semester Muffins or a fresh fruit salad.
Storage & Reheating
Store leftover Pumpkin Tea Rings in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place individual slices in the microwave for about 10-15 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Tea Rings contains roughly 1178 calories, with 15g protein, 175g carbohydrates, and 51g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (53% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2235mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. One medium pumpkin generally yields enough puree for this recipe. Be sure to remove the seeds and skin before cooking for the best texture.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use flax eggs. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken. This will work well to bind the ingredients in your Pumpkin Tea Rings.
Can I freeze the Pumpkin Tea Rings?
Yes, these Pumpkin Tea Rings freeze well. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They can be stored for up to 3 months. To thaw, leave them at room temperature for a couple of hours or overnight in the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).