Yields:
14 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
Mmm, I love pumpkin, any time of the year. Hubbie not much into pumpkin pie, but loves pumpkin treats. These were just the perfect size. I was going to make pumpkin cookies, but mini cakes seemed like a better choice. “Hubbie Approved”. I also made a KETO version of these, only without the cream cheese frosting to save on some calories. You can check out the KETO version here.
Ingredients
Adjust Servings
-
Pumpkin Mini Cakes
- Cream Cheese Frosting
Instructions
-
Mini Cakes
- Wash hands. Preheat oven to 375°F (190°C). In a large bowl, use a spatula to cream together the butter and brown sugar. Then add in the eggs and combine. Add in the pumpkin and mix until combined.
- In a medium bowl, add in the flour, baking powder, corn starch, salt and pumpkin pie spice. Blend with wire whisk.
- Add the dry ingredients to the wet ingredients. Mix until combined. Add in the pecans and chocolate chips, mix until combined.
- Lightly grease a muffin top pan and fill to the top. Bake @ 375°F (190°C) for 22-25 minutes. Let cool in pan for about 10 minutes, then move to wire rack and allow cakes to completely cool. Frosting
- In a medium bowl, add in the butter, cream cheese and vanilla. Use a hand mixer to cream together. Then add in the confectioners sugar a 1 cup at a time until it reaches desired consistency. If its too thick, add in a little milk, if too thin, add a little more confectioners sugar 1 tbsp at a time.
- After the cakes have completely cooled, top the edges with the cream cheese frosting, you can use a piping bag to make it pretty or you can cover the entire top if desired. Enjoy.
