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.
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.
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. 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.
More Spice Cakes
- Pumpkin Spice Latte Cupcakes
- Sweet Potato Cake
- Pumpkin Cake (No Eggs, Butter, or Milk)
- Keto Pumpkin Mug Cake
Pumpkin Spice Cakelets
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
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!
hope u enjoy!
These little cakes are adorable! I love pumpkin and adore individually-portioned desserts – these cakelets deliver on both 🙂