This is a post I’ve wanted to write for a while now because almost two years ago, The Professor and I completed a mini-kitchen update and streamlined our pantry into one area. Before then, we had pantry items stored on shelves in our basement, on a shelf above the stairs leading to the basement, on shelves in our studio area, an extremely deep pantry, and non-functional cabinet in the kitchen and anywhere else we found empty. There are just two of us. I may need an intervention.

We installed pull-out baskets along a 10-foot wall and added white countertop the entire length of that wall – and we added open shelving above, that reaches to the ceiling. It took nearly a week to purge what was outdated, recycle what we didn’t need and repurposed what could be used elsewhere; and when it was all said and done, it felt freeing to have everything easily accessible for getting meals on the table as well as making grocery lists. And I also discovered that somehow . . . I had stockpiled 26 cans of pumpkin . . . yep, 26 cans of pumpkin. As I said, I may need an intervention.


Needless-to-say, The Professor and I had a good laugh about my ‘pumpkin hording’ and then we got creative in how to use all that pumpkin: smoothies, pies, breads and these cakelettes. Moist cake, tender crumb, these cakelettes are a perfect addition to a holiday brunch table – and the batter can also be scooped into muffin tins or cupcake liners or even baked into mini-muffins; dusted with powdered sugar, they really hit the spot with coffee – add a glaze or frosting and you have dessert. The cakelettes can be made a day ahead but dust with powdered sugar right before serving; they’ll keep well for up to 3 days and they freeze fine – but I’m guessing you won’t have any left!

We discovered Green Valley Organics almost a year ago and now we regularly stock our refrigerator with their lactose-free products: yogurt, kefir and their sour cream – it’s thick and creamy and can be used measure-for-measure anytime a recipe calls for regular sour cream. The Professor and I appreciate that it’s certified organic and contains live, active cultures which are good for the tummy – particularly important for those of us who don’t tolerate gluten. Green Valley Organics is a great brand and we’re proud to work with them – but I will also say that we’d purchase their products regardless.


I do hope you’ll make these – whether you’re gluten-free, grain-free or not – I’m going to wager a guess that you’ll love the recipe as much as we do. And for the record, there are now only 2 cans of pumpkin in the pantry!

*Disclosure: This post is sponsored by Green Valley Organics. I am being compensated to develop a recipe and share information about Green Valley Organics Lactose-Free products with you; however, all opinions are strictly my own.


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  5. Oh, good, we’re not the only pumpkin hoarders! Thanks so much, Deb, for this creative recipe using our Sour Cream! We can’t wait to make it!

  6. I don’t seem to see any pumpkin other than the pumpkin spice added to these cakes. Can you get the color, texture, and taste without the canned pumpkin; or did the little imp that erases ingredients on lists and instructions strike again? I stock up on pumpkin as well, because my 16 year old son craves anything pumpkin, so it is kind of like a reward system for his gentlemanly kindness to find a new dessert with which to surprise him all year long.

    • Oh Lora – the imp strikes again. Thanks for the eagle eyes, and the recipe has been updated. I hope your 16 year old finds it to be a worthwhile reward. I think it will be!

  7. No intervention needed. Just make more baked goods, haha! 😉 These are beautiful!!!!!!!! Quite possibly my favorite cake shape ever. And these are gluten free, which makes them all the more impressive.

  8. Absolutely gorgeous, Deb! Love these!

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