These Simple Mini Spiced Pumpkin Cakes are bursting with just the right amount pumpkin and spice. They are so pretty and delicious! Add them to your Thanksgiving Day dessert table!
These Simple Mini Spiced Pumpkin Cakes make a great fall breakfast or dessert treat! They are easy to whip up and you can really get creative with how you make them. I used a mini bunt cake pan and a regular cupcake/muffin pan to create a variety these elegant treats! The cake is super moist, with the perfect ratio of pumpkin to spice. One of the best things about them, is that they are bite sized, so you can eat more than one!
Tools needed to make these Simple Mini Spiced Pumpkin Cakes
- Mini Bundt Cake Pan: These bite sized treats take on the distinctive, decorative, fluted sides making your treat a show stopper on the dessert table.
- Cupcake/Muffin Pan: Bake a tasty little treat in these pans. There are so many ways you can display your treat!
- Wire Rack: a wire rack allows for more circulation to get to your treat, allowing them to cool off faster.
- Hand mixer or stand mixer: Invest in a mixer to help mix up your treats faster!
- Piping bag: a piping bag is an easy way to pipe on frosting and decorate your treat!
Different ways to eat these elegant treats!
- Eat them plain
- Sprinkle them with powdered sugar
- Pipe on a cinnamon, butter and cream cheese frosting
- Stack the cakes and add some frosting to the middle
- Drizzle caramel sauce over the top
Experiment and see what your favorite way is!
Simple Mini Spiced Pumpkin Cakes-Ingredients
Salt, ground cinnamon, baking powder, flour, eggs, vegetable oil, ground nutmeg, granulated sugar, pumpkin puree.
Instructions
- Preheat oven to 350 degrees.
- Spray the pans well, with baking spray with flour, and set aside.
- In a large mixing bowl, whisk together flour, baking powder, ground cinnamon, ground nutmeg and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat together pumpkin, sugar and vegetable oil. Drop in eggs, one at a time, and beat until well blended and smooth.
- Add flour mixture and beat until smooth.
- Using a large cookie scoop, spoon batter into greased pans, filling 1/2-3/4 full.
- Bake on center rack for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cakes should be lightly browned.
- Transfer cakes to a wire rack and cool completely.
Cinnamon Butter Cream Cheese Frosting
- Using a hand mixer, beat butter and cream cheese until smooth.
- Add powdered sugar, pure vanilla extract, ground cinnamon and milk. Beat until smooth.
- Level the cake by cutting it with a knife.
- Level two mini bundt cakes and put together to create a pumpkin shape.
- Spoon frosting into a piping bag. Cut off of the tip of the bag or use a star tip.
- Pipe on frosting and decorate cakes as desired. Add powdered sugar, candy corn, etc.
- Drizzle on caramel sauce if desired.
- Enjoy!
- Refrigerate leftovers in an air tight container for 3-5 days.
Additional Fall and Thanksgiving Treats
Sweet & Simple Apple Pie Cupcakes
Simple Mini Spiced Pumpkin Cakes
These Simple Mini Spiced Pumpkin Cakes are bursting with just the right amount pumpkin and spice. They are so pretty and delicious! Add them to your Thanksgiving Day dessert table!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Mini bundt cake pans or (cupcake/muffin pans)
- Wire rack
- Large cookie scoop
- Piping bag
- Star tip (optional)
Ingredients
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 can pumpkin 15 ounces
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
Cinnamon Butter Cream Cheese Frosting
- 1 package cream cheese softened
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tbsp milk
- caramel sauce to drizzle if desired
- candy corn for top of cake
Instructions
- Preheat oven to 350 degrees.
- Spray the pans well, with baking spray with flour, and set aside.
- In a large mixing bowl, whisk together flour, baking powder, ground cinnamon, ground nutmeg and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat together pumpkin, sugar and oil. Drop in eggs, one at a time, and beat until well blended and smooth.
- Add flour mixture and beat until smooth.
- Using a large cookie scoop, spoon batter into greased pans, filling 1/2-3/4 full.
- Bake on the center rack for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cakes should be lightly browned.
- Transfer cakes to a wire rack and cool completely.
Cinnamon Butter Cream Cheese Frosting
- Using a hand mixer, beat butter and cream cheese until smooth.
- Add in powdered sugar, pure vanilla extract, ground cinnamon and milk. Beat until smooth.
- Spoon frosting into a piping bag. Cut off the tip of the bag or use a star tip.
- Pipe on frosting and decorate the cakes. Drizzle on caramel sauce if desired.
- Enjoy!
- Refrigerate leftovers in an air tight container for 3-5 days.
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