Pumpkin Mini Cakes
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.
Servings:
14
yield(s)
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
Pumpkin Mini Cakes
-
1 1/2
cup
dark brown sugar
(packed)
-
1/2
cup
butter
(softened)
-
2
large eggs
-
15
oz
canned pureed pumpkin
(not pumpkin pie mix)
-
2 1/2
cup
all-purpose flour
-
2
tsp
baking powder
-
1
tbsp
corn starch
-
t
tbsp
pumpkin pie spice
(or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
-
1
cup
chopped pecans
(optional)
-
1
cup
chocolate chips
(save 1/4 cup for tops of cakes - optional)
Cream Cheese Frosting
-
8
oz
cream cheese
(softened)
-
1/2
cup
butter
(salted, softened)
-
1/2
tsp
pure vanilla extract
-
2 1/2
cup
confectioners sugar
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.