After using my Martha Stewart collection pumpkin cake pan to make mini mochi pumpkin cakes, I wanted to use it again because it’s such a cute pan.  So I made some mini pumpkin cakes.

These were small, cute, and tasty. I love the little pumpkin shapes. The pan has been working out great. The cakes slide right out.

These molds are perfect for presenting simple cakes. I baked a bunch of mini pumpkin cakes to give to relatives over the Thanksgiving weekend and everyone seemed to like them.

Pumpkin spice cakelets (adapted from here)


1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger


  1. Preheat oven to 350 degrees F. Spray cupcake/muffin molds with oil.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed,  mix the dry ingredients with the pumpkin mixture until just blended.  Pour into the cupcake molds about 2/3 full.
  4. Bake for about 20 minutes  or until toothpick inserted in center comes out clean.


3 Responses to “Pumpkin spice cakes”

  1. Lauren — December 1, 2010 at 4:50 am

    These little cakes are adorable! I love pumpkin and adore individually-portioned desserts – these cakelets deliver on both :)

  2. Jen — November 14, 2014 at 6:41 pm

    Been dying to use my Thanksgiving cakelet pan and this recipe is perfect for a taste of pumpkin and holding the form. So cute and so good – thank you!

    • Kirbie replied: — November 14th, 2014 @ 8:31 pm

      hope u enjoy!

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