Mini Pumpkin Cakes

Happy belated Halloween! I wanted to get this recipe out yesterday, but better late than never. Plus, I think this would be a really cute centerpiece/dessert for the Thanksgiving season, especially if you have a select few non-pie eaters. I made the recipe small batch, so you’ll get 3 mini pumpkin cakes. The cakes are tender and spicy, not too much pumpkin at all. They are much easier to make than they look, and well worth the effort. Big thank you to Preppy Kitchen for this amazing recipe inspiration! Also, check out my amazing pumpkin family in the background of that picture, I’m obsessed!

  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of ginger
  • pinch of allspice
  • pinch of ground cloves
  • pinch of nutmeg
  • 3/4 c granulated sugar
  • 1 + 1/2 tbsp brown sugar
  • 2 tbsp + 2 tsp melted coconut oil
  • 1 tbsp + 1 tsp vegetable oil
  • 1 heaping tbsp apple sauce
  • about 5 oz pumpkin puree
  • 1/8 tsp salt
  • 1 tbsp flax + 2 tbsp water mixed
  • 1 c pb/chocolate spread/jam/frosting/marshmallow cream (see note at bottom)

Grease a mini bundt pan (6 holes) and preheat oven to 350. Mix flour, baking soda, baking powder, spices, and salt together in a medium bowl. Beat oils, sugar, and apple sauce together in a paddle fitted stand mixer until creamy. Slowly add flax mix and beat until fully incorporated. In 3 batches, alternate adding in dry mix and pumpkin puree, letting fully incorporate in between. Transfer batter to a piping bag and fill each hole 2/3 of the way. Bake for 20 minutes. Let cool in pan for 10 minutes, then remove cakes and move to wire rack to fully cool. Once fully cooled, use a serrated knife to slice the bottoms off of the bundts (the flat part that was facing up in the pan). Place your desired filling in a pastry bag and pipe 3 of the cut off tops. Top with the remaining 3 cakes. Use the scraps you cut off before to stuff the holes in the middle. Make frosting.


  • 5.4 oz confectioners’ sugar
  • 1/3 c room temp coconut oil
  • 1 tbsp + 1 tsp soy milk (or whatever milk alt. you like)
  • splash of vanilla extract
  • orange food coloring
  • cinnamon stick

Beat coconut oil until creamy. Sift in powdered sugar and beat until incorporated. Add soy milk and vanilla and beat until your desire consistency is reached. Add food coloring. Transfer to a piping bag and roughly cover each cake. Place in fridge for about an hour. Take out, and with a small bowl of warm water, dip clean fingers into water to easily shape the the pumpkins. Place back in fridge to set. Cut a cinnamon stick into 3 sections and place on the tops of cakes as stems.

tips/things I would change:

  • I used nutivia’s chocolate hazelnut spread, but it did get messy as I was trying to frost. I may use something else in the future, although it did taste really good.
  • You may want to make a little extra frosting if you’re new too shaping. I just barely had enough, and I’m pretty sparing with buttercream.
  • Make sure you trace the ridges when you’re shaping to get an authentic look
  • Really, really make sure you let the cakes cool. They are extremely tender and won’t hold up well if you try to rush this. I let mine cool overnight.

One thought on “Mini Pumpkin Cakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: