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
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes20
minutes334
kcal50
minutesFor 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.
