Mini Pumpkin Spice Cakes

Fall is the season when everything turns pumpkin spice! I shared this recipes back in 2022 on my Youtube channel, and it is a must to add it to the blog in September. These mini pumpkin spice cakes are soft, full of flavor, and super easy to make. The recipe uses no butter, comes together quickly, and is topped with a creamy pumpkin spice glaze that makes them irresistible. I baked them as minis this time, but you can also make it as one full cake if you prefer, you only need to leave the cake in the oven for a bit longer, of course.

Ingredients to make pumpkin spice cake:

Understanding some of the ingredients and what they can be substituted with.

• Vegetable Oil: I like using vegetable oil in most my cakes because it adds more moisture to the cake texture and is more fluffy than butter. However, I fully understand that some people prefer to stay away from seed oils, so yes, you can absolutely use melted butter, just keep in mind that the texture will change a bit but will still be delicious.
• Granulated Sugar and Brown Sugar: I like using both because granulated sugar gives structure while brown sugar adds moisture and a deeper flavor. If you only use white sugar, the cake will be lighter but less rich. If you only use brown sugar, the cake will be denser and sweeter.
• Pumpkin Purée: This is what makes the cake moist and gives it the pumpkin flavor. You can use canned purée or make it at home by roasting and blending pumpkin until smooth. Just make sure you don’t use pumpkin pie filling, since that’s already sweetened and spiced.
• All Purpose Flour: It gives the cakes a good balance of softness and structure. You can also use cake flour if you want a lighter crumb. Bread flour is not a good option here because it will make the cakes chewy instead of soft.
• Baking Powder and Baking Soda: I use both to make sure the cakes rise well. Baking powder works on its own, while baking soda reacts with the acidity from the pumpkin and brown sugar. If you only use baking powder, the cakes may not rise as much. If you only use baking soda, the flavor might turn slightly metallic. Together, they balance each other and give the best result.

Measurements are posted in the recipe card below the instructions.

1. Start by preheating your oven to 165°C (330°F).

Aadd the eggs, salt, and vanilla to a mixing bowl. Beat on high speed for a few minutes until the mixture becomes pale and slightly frothy.

2. Add in the brown sugar and granulated sugar. Continue mixing on high for another few minutes until the mixture turns light and fluffy.

3. Pour in the oil and pumpkin purée. Mix just until everything is combined. At this stage, don’t over-mix.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin spice. Add this dry mix to the wet ingredients. Switch your mixer to low or grab a hand whisk, and stir until the flour is just incorporated. Be careful not to overmix here, or the cakes can turn dense.

5. Pour the batter into a greased mold of your choice. Bake in a preheated oven at 165°C (330°F) for about 25 minutes, or until the tops turn golden brown and a toothpick inserted in the center comes out clean. I like using the fan and bottom element setting, with the tray placed in the middle of the oven for even baking.

For the glaze, combine the cream cheese, powdered sugar, milk, and pumpkin spice in a small bowl. Mix until smooth and creamy. Once the cakes have cooled slightly but are still just warm, drizzle or spread the glaze on top.