This is actually adapted from a muffin recipe. Don’t get us wrong. We love muffins as much as the next adventurer, but we don’t love the idea of having to devise a way to bake them in a campfire when we have an entire arsenal of Dutch Ovens at our disposal. So, cake it is! If you want to eat it for breakfast who are we to judge?

The nice thing about this recipe (in addition to the fact that it’s delicious) is its simplicity of preparation – eggs, butter, canned pumpkin, Chai tea in lieu of a full complement of spices and a couple of dry ingredients are all you need. If you want to up the ante you can throw a handful of walnuts or pecans at it. So, on with it!

12″ Dutch Oven

1 Stick of Butter

2 Eggs

1 Tablespoon Chai Tea (crushed)

1 Cup Sugar

1 1/3 Cups All Purpose Flour

1 1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 1/2 Cups Walnut or Pecan Pieces if Desired

Melt butter in Dutch Oven then pour into mixing bowl. Do not scrape the sides or bottom of the Dutch Oven (the residual butter will serve to grease it).

Stir in Chai, sugar and pumpkin puree.

Whisk in eggs and thoroughly whisk to combine all wet ingredients.

Whisk together dry ingredients in a separate container then fold into wet ingredients, stirring gently just until there are no visible dry ingredients. Over-stirring will result in a less desirable texture. A few lumps are no problemo.

Pour batter back into the Dutch Oven and bake for around 20 minutes, coals on bottom and top for about half the time then finishing with coals on top only. If not done after 20 minutes continue baking with coals on top only until done.