Mini Pumpkin Cake
User Reviews
5
Mini Pumpkin Cake
Description
This mini pumpkin cake recipe blends all-purpose flour with baking powder, baking soda, and a mixture of cinnamon, ginger, allspice, cloves, and nutmeg for a classic spiced flavor. Granulated and brown sugars are creamed with melted coconut and vegetable oils, combined with pumpkin puree, yogurt, and eggs for moistness and lift. The batter is portioned into buttered and floured mini bundt pans, baked at 350°F until a skewer comes out clean, then cooled and inverted to release.
The cakes are finished with a smooth cream cheese frosting made by beating cream cheese with powdered sugar and vanilla. Additionally, buttercream colored orange is used for detailed decoration to mimic pumpkin appearance. Real pumpkin stems, obtained from "Cinderella" pumpkins and trimmed, can be added atop the cakes for authenticity. Cakes can be chilled after frosting to allow sculpting and smoothing.
Leftover cake pieces trimmed for shaping make good snacks or can be repurposed as cake pops. The process focuses on creating individual pumpkin-shaped cakes with realistic decoration, ideal for themed occasions in fall or Halloween.
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 cloves ground
- 1 pinch nutmeg
- 2 cups granulated sugar
- 1/4 cup brown sugar lightly packed
- 1/2 cup coconut oil melted
- 1/4 cup vegetable oil
- 1/3 cup PLAIN yogurt
- 1 can pumpkin 15 oz, puree
- 1/2 tsp salt
- 3 egg large
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 butter room temp, salted
- 1/4 cup milk add in slowly until you achieve desired consistency
- 1 tsp vanilla extract
- 10 drops Food Coloring Amount of food coloring will depend on brand used and desired color, orange
Instructions
For the Cake
- Preheat oven to 350F. Butter and flour your mini bundt pans.
- Cream the oils and sugar together, then add in the yogurt 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 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.
- Allow to cool in 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 coloring.
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. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)
- Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream.
Notes
- Filling mini bundt pans about two-thirds full yields approximately 10 pumpkin-shaped cakes.
- Trimming the bottom of each cake helps achieve a rounder pumpkin shape; leftover trimmings can be used as snacks or for making cake pops.
- Using real pumpkin stems from "Cinderella" pumpkins adds a realistic touch, but fondant or thick buttercream can be used as alternatives if preferred.
- Chilling the cakes after applying buttercream frosting helps with smoothing and sculpting details; cakes can be chilled multiple times if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Pumpkins
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 334kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 154mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 250IU | 5% |
| Calcium | 50mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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