Mini Pumpkin Cake Recipe

If you are looking for a cozy treat that perfectly captures the essence of fall, this Mini Pumpkin Cake is your new best friend. Richly spiced with cinnamon, ginger, and a hint of clove, each bite bursts with warmth and comfort while the moist pumpkin puree keeps it delightfully tender. These little cakes are not only charmingly sized for sharing, but they boast a luscious cream cheese frosting that balances sweet and tangy notes beautifully. Whether you’re celebrating a seasonal gathering or simply craving a homemade dessert with a seasonal spin, this Mini Pumpkin Cake will quickly become a household favorite you’ll love whipping up over and over.

Ingredients You’ll Need

Every ingredient in this recipe plays a special role, working together to create a moist, flavorful cake with the perfect crumb and a frosting that’s the ultimate creamy finish. From the warming spices to the pumpkin puree that gives this cake its signature taste and moisture, these simple components are essential to achieving that unforgettable Mini Pumpkin Cake experience.

• 3 cups all-purpose flour: The base that provides structure and lightness to the batter.
• 2 cups granulated sugar: Adds sweetness and helps the cake brown beautifully.
• 1 can (15 oz) pumpkin puree: Brings moisture, color, and that unmistakable pumpkin flavor.
• 3 large eggs: Bind everything together for a tender crumb.
• 8 oz cream cheese: Key for the frosting with a tangy smoothness that cuts through the sweetness.
• 1 tsp baking powder: Helps the cake rise gently and stay fluffy.
• 1 tsp baking soda: Works with the acidic pumpkin and yogurt for lift and softness.
• 2 tsp cinnamon: The signature spice that gives warmth and depth.
• 1/4 tsp ginger: Adds a subtle zing that brightens the flavor profile.
• 1/4 tsp allspice: Enhances the spice complexity with earthy notes.
• 1 pinch ground cloves: A little goes a long way in accentuating autumn spices.
• 1 pinch nutmeg: Gives a hint of nuttiness and warmth.
• 1/4 cup melted coconut oil: Infuses a slight tropical undertone and moistness.
• 1/4 cup vegetable oil: Keeps the crumb tender and soft.
• 1/3 cup plain yogurt: Adds moisture and a slight tang that balances sweetness.
• 1/2 tsp salt: Enhances flavor and balances the sweet.
• 1/4 cup brown sugar (lightly packed): Adds subtle caramel notes and moisture.
• 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
• 1 tsp vanilla extract: Rounds out the frosting with rich vanilla aroma.
• 1 lb confectioners’ sugar: For extra sweet, smooth frosting texture.
• 1 cup salted butter (room temp): Provides creaminess and stability to the frosting.
• 1/4 cup milk (add in slowly): Adjusts frosting consistency to your preference.
• 10 drops orange food coloring: Optional, but fun to give your frosting that pumpkin-inspired glow.

How to Make Mini Pumpkin Cake

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and greasing your mini cake pans well. This simple prep step ensures your tiny cakes release effortlessly once baked. Having the oven ready in advance helps maintain consistent baking temperature, so your Mini Pumpkin Cake rises beautifully.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, granulated sugar, brown sugar, and salt. This is where all the wonderful fall flavors begin to blossom. Whisking everything thoroughly helps to evenly distribute the spices so every bite bursts with warmth.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine melted coconut oil, vegetable oil, yogurt, pumpkin puree, eggs, and vanilla extract until the mixture is smooth and cohesive. This creamy blend ensures the cake will be moist and tender, and the pumpkin puree delivers that unmistakable velvety texture.

Step 4: Gently Combine Wet and Dry

Slowly add the wet ingredients into the dry mix and gently fold until just combined. Remember, overmixing can lead to dense cakes, so stop as soon as you see no more streaks of flour. The batter will have a nice thick, scoopable consistency.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared mini pans and set them in the oven. Bake for about 20 minutes or until a toothpick inserted comes out clean. This timing gives small cakes a soft but firm structure, maintaining moistness without being undercooked.

Step 6: Cool Before Frosting

Once baked, allow the cakes to cool in their pans for 10 minutes to set before carefully transferring them to wire racks to cool completely. Decorating warm cakes could melt your frosting, so patience here makes a big difference.

Step 7: Frost and Decorate

Beat softened cream cheese with confectioners’ sugar and vanilla extract until smooth, then add drops of orange food coloring for a festive touch. Spread or pipe the frosting over cooled cakes generously for that creamy, tangy finish that perfectly complements the spiced pumpkin flavors.

How to Serve Mini Pumpkin Cake

Garnishes

To make your Mini Pumpkin Cake even more irresistible, consider topping with toasted pecans or a sprinkle of cinnamon sugar. These little accents bring texture contrast and intensify the warm spice flavor, making each bite a sensory experience.

Side Dishes

Pair these delightful cakes with a dollop of whipped cream or a scoop of vanilla ice cream for a classic autumn dessert combo. A warm cup of chai tea or coffee also enhances the spices beautifully and rounds out a cozy serving experience.

Creative Ways to Present

For parties, arrange Mini Pumpkin Cake on a tiered platter with fresh autumn leaves or tiny pumpkins for seasonal flair. You can even insert mini flags or personalized toppers to make them a festive centerpiece. These petite cakes are ideal for gifting too!

Make Ahead and Storage

Storing Leftovers

You can keep leftover Mini Pumpkin Cake covered at room temperature for up to two days or refrigerated for up to five days. Make sure to store them in an airtight container to maintain their moist texture and fresh flavor.

Freezing

For longer storage, freeze unfrosted cakes by wrapping them tightly in plastic wrap and then in foil. Frozen Mini Pumpkin Cake can last up to three months. To freeze frosted cakes, place them on a baking sheet first, freeze until firm, then store in airtight containers to protect the frosting.

Reheating

Warm individual cakes in the microwave for about 10 seconds to enjoy that fresh-baked sensation. If frozen, thaw overnight in the refrigerator before reheating gently. Avoid overheating to preserve moistness and texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe because pie filling contains added spices and sweeteners, which can alter the cake’s flavor and texture. Pure pumpkin puree offers control over seasoning and sweetness.

What size are the mini cake pans?

Mini cake pans typically hold about 4 inches in diameter and 1.5 inches deep. This size produces perfectly portioned cakes that bake quickly while staying moist inside.

Can I substitute cream cheese frosting?

Absolutely! While cream cheese frosting complements the warm spices beautifully, you could try a simple buttercream or even a drizzle of maple glaze if you prefer a different finish.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or another binder for structure, and be mindful that texture may vary slightly.

How do I make the frosting less sweet?

Try reducing the powdered sugar by a quarter cup or balance the sweetness with extra cream cheese. Adding a pinch of salt to the frosting can also help cut sweetness and enhance flavor.

Final Thoughts

This Mini Pumpkin Cake truly feels like a warm hug on a plate, perfect for savoring fall’s rich flavors in a delightful bite-sized form. Whether you’re feeding a crowd or indulging solo, this recipe is a wonderful way to celebrate the season with loved ones. Give it a try—you’ll find yourself coming back to this charming Mini Pumpkin Cake time and again for a taste of cozy happiness.

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