Mini Spice Cake Pumpkins
Mini Spice Pumpkin Cakes for Fall
I enjoy baking, especially for special occasions. Halloween and Thanksgiving are the perfect occasion to bake these sweet mini spice pumpkin cakes for. The cakes are a perfect mixture of a pumpkin pie taste and a moist cupcake.
I came across this recipe online last year and had to try it. The mini cake design makes these cakes a festive idea for a fall party at home or school or to wrap as an individual treat for someone special. These tasty treats are oh so good and cute too!
All photos contained on this page are my own images unless noted otherwise.
Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 12
Ingredients
- 1 cup All-purpose flour
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Unsalted butter
- 1/2 cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
Instructions
- 1. Preheat oven to 350 degrees F. Spray a 12 cup mini pumpkin cake or bundt cake pan with cooking spray.
- 2. In a small bowl, whisk the dry ingredients...flour, pumpkin pie spice, baking powder, baking soda, and salt.
- 3. In a large bowl, beat the butter with the granulated sugar on medium speed with a handheld mixer until fluffy. Once fluffy, beat in the egg and vanilla.
- 4. Add the dry ingredients and sour cream, half at a time, to the wet mixture in the large bowl.
- 5. Spoon the batter into the greased pan, evenly distributing the batter to each of the 12 sections.
- 6. Bake on the center rack of the oven for 25 minutes or until the cakes have risen and are slightly golden brown.
- 7. Remove from the oven and let cool slightly. After cakes have cooled slightly, turn your cake pan upside down onto a rack to allow cakes to cool completely.
- Recipe courtesy of Grace Parisi via Delish.com.
Necessities for Your Pumpkin Treats
Mini Pumpkin Cake Pan
To make your Mini Spice Cake Pumpkins you will need the proper baking vessel. This mini pumpkin cake pan will give your cakes the perfect pumpkin shape. You can find the pan with only 6 openings rather than 12, but then you will have to do two batches rather than one.
Brown Licorice
Until I made this recipe the first time, I had no idea there was such a thing as brown licorice. It is actually chocolate in flavor and quite tasty. This is a necessity to give your pumpkins the finishing touch, the stem.
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Mini Spice Cake Pumpkin Glaze
- 1 1/2 cup Confectioner sugar
- 2 tbsp Unsalted butter (melted)
- 2 tbsp Water
- Orange food coloring
- 12 - 3 inch pieces of brown licorice
Instructions
- 1. In a bowl, whisk the confectioner sugar, melted butter, and water.
- 2. Add in food coloring a little at a time. Make sure to stir and test your color to ensure you achieve the color of orange you are looking for.
- 3. Pour glaze over the pumpkins. Spread gently if needed for a more even covering. (If your glaze is too thick you can add a little bit of water to thin it out or if your glaze is too thin you can add a little bit more confectioner sugar to thicken.)
- 4. Insert your cut pieces of licorice into the top of each cake to make a stem. You can twist the licorice slightly to achieve a more natural looking stem.
- Recipe courtesy of Grace Parisi via Delish.com.
This was my first attempt at making the cakes. They are not perfect in look, but once dried they looked very natural and tasted soooo good. Pouring the glaze evenly may take a little practice.
This Lens Was Blessed by SquidAngels - Thank you for the blessings!
