Print

Mini Pumpkin Cake Recipe

Mini Pumpkin Cake Recipe
Print Recipe

★★★★★

5.1 from 12 reviews

Delight in these moist and flavorful Mini Pumpkin Cakes, perfectly spiced with cinnamon, ginger, and cloves, and topped with a creamy, smooth cream cheese frosting. Ideal for fall gatherings or anytime you crave a cozy, sweet treat with the warm taste of pumpkin and autumn spices.

Ingredients

Scale

Dry Ingredients

  • 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
  • 1/2 tsp salt
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup brown sugar (lightly packed)

Wet Ingredients

  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup vegetable oil
  • 1/3 cup plain yogurt
  • 1 tsp vanilla extract
  • 1/4 cup milk (add in slowly until desired consistency)

Frosting

  • 8 oz cream cheese (softened)
  • 1 cup salted butter (room temperature)
  • 1 lb confectioners’ sugar (for frosting)
  • 10 drops orange food coloring
  • 2 cups powdered sugar (for frosting – included above in dry ingredients)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease the mini cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all dry ingredients including the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, nutmeg, salt, brown sugar, and powdered sugar until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, blend the melted coconut oil, vegetable oil, yogurt, pumpkin puree, eggs, and salt until the mixture is smooth and uniform in texture.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix to maintain a tender crumb.
  5. Fill Pans and Bake: Pour the batter evenly into the prepared mini cake pans. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
  7. Prepare Frosting: Beat together softened cream cheese, salted butter, confectioners’ sugar, vanilla extract, and orange food coloring. Gradually add milk until the frosting reaches your desired consistency.
  8. Frost and Decorate: Once cakes have fully cooled, generously frost each mini cake with the cream cheese frosting. Decorate as desired and serve.

Notes

  • For best results, use pure pumpkin puree and not pumpkin pie filling.
  • Make sure to gently fold the batter to avoid dense cakes.
  • Adjust the amount of milk in the frosting to achieve a spreadable but firm consistency.
  • Mini cake pans are typically about 3 inches in diameter; adjust baking time if using different sizes.
  • Store cakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
  • These mini pumpkin cakes can also be frozen after baking and thawed before frosting.

Nutrition

Keywords: mini pumpkin cake, pumpkin dessert, pumpkin spice cake, cream cheese frosting, fall desserts, autumn recipes, bite-sized cakes

Find it online: https://amayaharis.com/mini-pumpkin-cake-recipe/