Pumpkin Mini Cakes

What could be cuter than some trompe l'oeil mini pumpkin cakes? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.

Course Dessert
Cuisine American
Keyword Halloween cake, pumpkin, pumpkin bundt cake, pumpkin cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 Pumpkins
Calories 334 kcal
Author jkanell
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 yogurt
• 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 coloring Amount of food coloring will depend on brand used and desired color.

Instructions

1. For the Cake
2. Preheat oven to 350F. Butter and flour your mini bundt pans.
3. Cream the oils and sugar together, then add in the yogurt and mix until combined.
4. Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
5. In a separate bowl sift the remaining dry ingredients together.

For full instructions you can go to : https://preppykitchen.com

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