Gingerbread-pumpkin cakes from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry (page 223) by Martha Stewart Living

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Notes about this recipe

  • anya_sf on December 06, 2025

    These are not caneles, really just muffins baked in a cute shape. I made 1/2 recipe (9 cakes) in silicone molds, but maybe should have made 10 as they formed muffin tops (bottoms when inverted) so the shapes weren't as neat. Texture was fairly moist and dense. Flavor was okay. I think a flavored glaze (lemon or maple) might have been better.

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