Pumpkin spice cakes

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 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.

photo of a mini pumpkin spice cake

Pumpkin Spice Cakelets

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini cakes
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

Directions:

  1. Preheat oven to 350°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.

Notes:

Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

photo of a cakelet on a plate

3 comments on “Pumpkin spice cakes”

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

  2. 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!

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