Oven Baked Pumpkin Fritters

Ingredients

• 125 g soft butter/margarine
• 200 ml sugar
• 4 eggs
• 1 cup (250 ml) cake flour
• 15 ml baking powder
• 2 ml salt
• 3 cups (750 ml) cooked finely mashed pumpkin
• 5 ml vanilla essence
• fine cinnamon
• 1 cup (250 ml) water (sauce)
• 1 cup (250 ml) sugar (sauce)
• pinch of salt (sauce)
• 1 heaped tbsp maizena (sauce)
• ½ cup (125 ml) lemon juice (sauce)

Directions

1. Preheat oven to 170 °C. Beat the butter, eggs and sugar well.
2. Add to egg mixture the flour, salt and baking powder which have been sifted together. Mix well.
3. Add cooked pumpkin, vanilla. Mix until well blended. Pour into greased muffin pans.
4. Bake for 25–30 minutes, until set and lightly browned. Leave to set and cool.
5. Combine the sauce ingredients. Cook and stir over medium heat until the sauce thickens.
6. Drizzle spoonfuls of the sauce over baked pumpkin cakes. Sprinkle with cinnamon sugar.
7. The pumpkin cakes freeze well. Keep the leftover sauce in the fridge.