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.
