Mini Pumpkin Cakes
Oct 31, 2015, Updated May 07, 2023
Mini Pumpkin Cakes frosted with the most amazing Cinnamon Maple Frosting!
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Super soft and spiced Mini Pumpkin Cakes frosted with the most amazing Cinnamon Maple Frosting!
And we are back to pumpkin again. I will be back with more Diwali recipes but these mini pumpkin cakes have been sitting in my draft folder for way too long and I didn’t want to make them wait any further. Oh before I forget Happy Halloween! What are you guys doing tonight? And plans of dressing up? I know some people are so creative, so I am totally looking forward to some amazing costumes.
My favorite part about Halloween or for that matter any festival is, yes you guessed it FOOD. That’s what you expect from a food blogger right? I had planned to put these mini pumpkin cakes few days before Halloween because I thought they would look great on your Halloween table. But well I got late and I am posting it today, on the day of Halloween. I guess it’s never too late for pumpkin.
You guys know how much I heart mini desserts and so when I got a new round cutter, these mini pumpkin cakes had to happen.
I usually love the cake more than the frosting however in this case it was the reverse. This doesn’t mean the cake wasn’t good, it was actually very nice. A spiced pumpkin cake, perfectly sweetened and soft and how a cake should be. BUT the cinnamon maple frosting was just incredible. I ate like a bowl full with a spoon, I didn’t even need the cake! I had to ask my hubby to take it away from me else I would have nothing left to frost the cakes, that good guys!
As you can see I didn’t frost the cakes from the sides. Sometimes it good to leave them as such! I hope you guys give these Mini Pumpkin Cakes a try and if you do please let me know how it turned out for your guys. This recipe should also work as a layer cake.
Looking for more Mini Desserts? Check these out!
Eggless Cinnamon Mini Bundt Cakes
Method
In a bowl whisk together all purpose flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
Beat together oil and sugar in the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer). Mix till well combined.
Add egg, vanilla extract and pumpkin puree to the bowl.
Mix till everything is well combined.
Now add the flour mix in parts, alternating with milk [starting and ending with the flour].
Mix till everything is well combined but remember not to over-mix.
Transfer batter to 13 x 9 inch baking pan lined with parchment paper and sprayed with a nonstick spray. Bake at 350 F degrees for 25-30 minutes or till a toothpick inserted in the center comes out clean.
Once the cake has baked, let it cool down. For best result, cling wrap the cake and refrigerate it for few hours or overnight. Then cut small circles from the cake using your cutter.
Once you have all the circles, set them aside and start preparing for your frosting. By the way you will left with a lot of cake after cutting these circles – you can simple eat them or make cake pops or trifle, whatever you want!
To make the cinnamon maple frosting, beat together butter and cream cheese till well combined, for around 2 minutes.
Start adding powdered sugar, 1/2 cup at a time mixing well after each addition. Also add the vanilla extract.
Add cinnamon powder and maple syrup and mix till well combined. Add heavy cream or milk and mix. The frosting is now ready.
Decorate the cooled cakes with cinnamon maple frosting and enjoy!
* Make sure to chill the cake before cutting it. Refrigerating overnight works best.
Mini Pumpkin Cakes
Ingredients
Cake
- 2.5 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup canola oil
- 1⅔ cup granulated white sugar
- 2 eggs large, at room temperature
- 15 oz can of pumpkin puree
- 1.5 teaspoon vanilla extract
- ½ cup milk [i used 1%]
Cinnamon Maple Frosting
- 6 tablespoon salted butter at room temperature
- 6 oz cream cheese softened
- 2.5 teaspoon cinnamon powder
- 2.5 tablespoons maple syrup
- 1 teaspoon heavy cream
- 2.5 cups powdered sugar
Instructions
Pumpkin Cake
- Preheat oven to 350 F degrees.
- In a bowl whisk together all purpose flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- Beat together oil and sugar in the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer). Mix till well combined.
- Add egg, vanilla extract and pumpkin puree to the bowl. Mix till combined.
- Now add the flour mix in parts, alternating with milk [starting and ending with the flour].
- Mix till everything is well combined but remember not to over-mix.
- Transfer batter to 13 x 9 inch baking pan lined with parchment paper and sprayed with a nonstick spray.
- Bake at 350 F degrees for 25-30 minutes or till a toothpick inserted in the center comes out clean.
- Once the cake has baked, let it cool down. For best result, cling wrap the cake and refrigerate it for few hours or overnight. Then cut small circles from the cake using your cutter.
- Once you have all the circles, set them aside and make your frosting.
Frosting
- To make the cinnamon maple frosting, beat together butter and cream cheese till well combined, for around 2 minutes.
- Start adding powdered sugar, 1/2 cup at a time mixing well after each addition. Also add the vanilla extract.
- Add cinnamon powder and maple syrup and mix till well combined. Add heavy cream or milk and mix till frosting is smooth and creamy. The frosting is now ready.
- Decorate the cooled cakes with cinnamon maple frosting and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Pumpkin Cakes
