Kirbie's Cravings

Pumpkin Spice Cakes

The pumpkin spice cakes are baked in a pumpkin cakelet pan for a fun mini-sized fall dessert. The cakes are flavored with autumn spices and are great for Thanksgiving.

photo of three pumpkin spice cakes lined up on a plate

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 spice cakes.

photo of a pumpkin spice cake on a white plate

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

photo of a mini bundt pan

photo of one spice cake

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. If you don’t have this pan, you can also use a muffin pan.

Ingredients

  • Pumpkin puree
  • Eggs
  • Vegetable oil
  • Water
  • White sugar
  • All-purpose flour
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Ground ginger

How to Make the Cakes

Mix the pumpkin puree, eggs, oil, water, and sugar with an electric mixer in a large bowl.

In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

With the mixer on low speed, add the dry ingredients to the pumpkin mixture until just combined. Pour the batter into the prepared pan, filling each mold 2/3 full.

Bake at 350°F for about 20 minutes or until a toothpick inserted in the center comes out clean.

Store the pumpkin spice cakes in an airtight container and they will keep for a few days at room temperature. You can also freeze them for up to three months.

photo of a mini pumpkin spice cake

More Spice Cakes

Pumpkin Spice Cakelets

Servings: 12 mini cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These mini pumpkin cakes are a perfect treat for Thanksgiving.

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F. Spray cupcake/muffin molds with oil.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
  • 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.
  • Bake for about 20 minutes or until toothpick inserted in center comes out clean.

Notes

Recipe adapted from All Recipes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

photo of a cakelet on a plate

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Recipe Rating




3 comments on “Pumpkin Spice Cakes”

  1. 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!

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