Cream Cheese–Filled Pumpkin Cakelets

Preheat an oven to 350°F (180°C). Grease and flour a 12-well cakelet pan, or two 6-well cakelet pans.

To make the batter, in a medium bowl, whisk together the butter, water and eggs until combined. Using a rubber spatula, fold in the quick bread mix, then fold in the pecans. Pour half of the batter into another medium bowl. Fill a small bowl with water. Set both bowls aside.

To make the cream cheese filling, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese, sugar and vanilla bean paste on medium speed until smooth and fluffy, about 1 minute. Set aside.

Divide the batter from one of the bowls among the prepared wells. Dip a finger in the water and smooth out the batter, then create a slight well in the center of the batter. Repeat with the remaining cakelets.

Spoon about 1 Tbs. of the cream cheese filling into the center of each well. Divide the remaining batter from the other bowl among the wells. Using a finger dipped in water, smooth out the top of the cakelets.

Bake until a toothpick inserted into a cakelet (not into the cream cheese filling) comes out clean, about 20 minutes. Transfer the pan (or pans) to a wire rack and let cool for 10 minutes, then turn the cakelets out onto the rack. Serve warm or at room temperature. Makes 12 cakelets.

Williams Sonoma Test Kitchen