Maple Pecan Cakelets
These delicious maple pecan cakelets are nutty-flavored, naturally sweetened, and insanely cute! Made with crushed pecans and 100% maple syrup, the oak leaf cakelets are dipped in a homemade maple glaze, while the acorns and pinecones are topped with chocolate drizzles and crushed pecans! An excellent autumn treat!
Ingredients
Dry Ingredients
- 1 - 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1 - 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup light brown sugar
Wet Ingredients
- 2 large eggs
- 1/3 cup 100% maple syrup
- 1/2 cup canola oil
- 1/2 cup whole milk
- 1 tsp vanilla extract (optional)
Maple Glaze Ingredients
- 1/4 cup powdered sugar
- 1 Tbsp 100% maple syrup
- 2 Tbsp heavy whipping cream
Chocolate/Pecan Glaze Ingredients
- 1 cup Semi-sweet chocolate chips, melted
- 1/2 tsp coconut oil (optional)
- 1/4 cup pecans, crushed
Instructions
- Whisk all dry ingredients except for the brown sugar. Set aside.
- Preheat your oven to 350 F, and generously grease a 2.25 cup cakelet pan.
- In a large bowl, combine the eggs with brown sugar and maple syrup. Whisk until it's combined. Add oil, milk, vanilla extract, and whisk a second time.
- Gradually add the dry ingredient mixture to the wet ingredients, gently whisking with every addition. Careful not to over-whisk.
- Pour your batter into the prepared pan, leaving about 1/2 cm of space at the top.
- Cook for 15 minutes or until an inserted toothpick comes out clean. Allow the cakelets to cool in the pan for 10 minutes before inverting them onto a cooling rack.
- Wipe your pan, regrease it, and repeat with the remaining batter.
Making the Maple Glaze
- Whisk together the powdered sugar, maple syrup, and heavy cream in a small, wide bowl. Immediately dip your cakelets into the glaze, front side down. Like all types of glaze, the longer it sits, the thicker it gets. Therefore, using the glaze as soon as you prepare it is best.
Making the Chocolate/Pecan Glaze
- Melt the chocolate chips in a small bowl using a microwave or bain-marie technique. Next, add coconut oil and stir until it's all combined. Brush your cakelets with the melted chocolate and sprinkle some chopped pecans over the top. Yum!
Notes
- This recipe should yield 18 cakelets. I used a 2.25 cup cakelet pan yielding nine cakelets. Therefore, I wiped the pan clean, regreased it, and used the remaining batter a 2nd time.
- These cakelets taste amazing on their own. However, you may use other types of glaze to give them a different flavor or add some sprinkles for a fun touch.
- Store your cakelets in an airtight container at room temperature, and enjoy them within two days.