Description
Enjoy the cozy flavors of fall with these Mini Pumpkin Cakes, spiced to perfection and topped with creamy frosting. Moist and flavorful, they make a delightful treat for any gathering or a sweet indulgence at home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup cream cheese frosting (for topping)
- Ground cinnamon (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease mini cake pans with vegetable oil or non-stick spray. Optionally, line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth.
- Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- If using, fold in chopped nuts.
- Fill each mini cake pan about 2/3 full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Frost each mini cake with cream cheese frosting using a knife or piping bag.
- Sprinkle ground cinnamon on top of the frosted cakes.
- Serve your mini pumpkin cakes and enjoy!
Notes
- For a sweeter frosting, adjust the amount of powdered sugar to your taste.
- These mini cakes can be stored in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes