Mini Pumpkin Cakes

This delicious and creative recipe is courtesy of John Kanell at Preppy Kitchen – Mini Pumpkin Cakes.

SERVINGS – 6
COOKS IN – 50 minutes

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 yoghurt
  • 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 colouring Amount of food colouring will depend on the brand used and desired colour

METHOD

  • Preheat oven to 350F/180C. Butter and flour your mini bundt pans.
  • Cream the oils and sugar together, then add in the yoghurt 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 350F/180C for about 20 minutes or until a wooden skewer inserted into the centre comes out clean.
  • Allow cooling in the 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 colouring.

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.
  • Top with a stem. You can use a real pumpkin stem, or you can make one from fondant or even very thick buttercream.
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