Mini Pumpkin Spice Cakes
Easy mini pumpkin spice cakes with no butter, topped with a pumpkin spice cream cheese glaze. Perfect for fall and can be made into a full cake too.
Equipment
- 1 Pumpkin Mold (Code "butter10" for 10% off) - Not affiliated
- 1 Mixer
Ingredients
For the Cakes
- 3 Eggs
- 1 tsp Vanilla
- Pinch of salt
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- ¾ Cup Vegetable Oil
- 1 Cup Pumpkin Purée
- 1½ Cup All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Cinnamon Powder
- ½ tsp Pumpkin Spice
For the Glaze
- ¼ Cup Cream cheese
- ¼ Cup Powdered Sugar
- 1 to 2 Tbsp Milk
- Pumpkin Spice Powder to taste - I used about ¼ tsp
Instructions
For the Cakes
- Preheat your oven to 165°C (330°F). In a mixing bowl, beat the eggs, salt, and vanilla on high speed for a few minutes.
- Add the brown sugar and granulated sugar, then mix again on high until the mixture is light and fluffy.
- Add the oil and pumpkin purée, mixing just until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin spice. Add this dry mixture to the wet ingredients and mix on low or with a hand whisk until just combined. Do not overmix.
- Pour the batter into a greased mold. Bake at 165°C (330°F) for about 25 minutes, or until the tops are golden brown. I like to bake with fan and bottom element on, with the tray placed in the middle of the oven.
For the Glaze
- Whisk together the cream cheese, powdered sugar, milk, and pumpkin spice until smooth. Spread or drizzle over the cakes once they have cooled slightly.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- The mixer model I have linked is from the same brand but a newer model than the one I have, I couldn't find the one I have.
Nutrition
Calories: 238kcalCarbohydrates: 27gProtein: 3gFat: 13.3g
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