Dessert

American Mini Pumpkin Cake | Halloween Recipes

0 comments

For everyone who can’t get enough pumpkin desserts, who loves a cute, mini cake, and who adore everything autumn, these individual treats are for you. They’re sure to become a fall favorite and are perfect addition to a Halloween dessert table. Plus, they’re incredibly easy to put together.

What could be cuter than a trompe l’oeil mini pumpkin cake? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.

American Mini Pumpkin Cake | Halloween Recipes

Recipe by Preppy KitchenCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

334

kcal
Total time

50

minutes

For everyone who can’t get enough pumpkin desserts, who loves a cute, mini cake, and who adore everything autumn, these individual treats are for you. They’re sure to become a fall favorite and are perfect addition to a Halloween dessert table. Plus, they’re incredibly easy to put together.
What could be cuter than a trompe l’oeil mini pumpkin cake? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.

Ingredients

  • For the Cake
  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp allspice

  • 1 pinch ground cloves

  • 1 pinch nutmeg

  • 2 cups granulated sugar

  • 1/4 cup brown sugar lightly packed

  • 1/2 cup melted coconut oil

  • 1/4 cup vegetable oil

  • 1/3 cup plain yogurt

  • 1 can pumpkin puree 15 oz

  • 1/2 tsp salt

  • 3 large eggs

  • For the Cream Cheese Frosting
  • 8 oz cream cheese softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • For the Buttercream
  • 1 lb confectioners’ sugar

  • 1 cup salted butter room temp

  • 1/4 cup milk add in slowly until you achieve desired consistency

  • 1 tsp vanilla extract

  • 10 drops orange food coloring Amount of food coloring will depend on brand used and desired color.

Directions

  • For the Cake
  • Preheat oven to 350F. Butter and flour your mini bundt pans.
  • Cream the oils and sugar together, then add in the yogurt and mix until combined.
  • Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
  • In a separate bowl sift the remaining dry ingredients together.
  • Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
  • Spoon or pipe your batter into the pans, filling 2/3 the way up.
  • Bake at 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.
  • Allow to cool in pan for about 10 minutes before inverting onto a wire rack.
  • For the Cream Cheese Frosting
  • Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached.
  • For the Buttercream
  • Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally add in the food coloring.
  • Assembly
  • Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
  • Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
  • Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off “V” to scrape the indents and a straight edge to sooth the sides)
  • Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream.

Recipe Video

Rate

Leave a Comment

Your email address will not be published. Required fields are marked *

*