Pumpkin Tea Cakes - cooking recipe

Ingredients

1/4 cup vegetable oil
1 egg
3/4 cup sugar
1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin
1/4 cup water
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans (, or walnuts)
1/2 cup chopped pitted dates
42 pecan halves or 42 walnut halves

Preparation

Preheat oven to 350 degrees.
Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
In a medium bowl, combine oil, egg, sugar, pumpkin and water.
Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
Stir in chopped pecans and dates.
Spoon into paper baking cups, filling almost full.
Top each with a pecan or walnut half.
Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
Remove from muffin cups, cool on racks.