Mini Pumpkin Cakes
Pumpkin is a rich source of vitamin A and fiber, making these mini cakes a delicious and nutritious treat!
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Mini Pumpkin Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a mini cake pan.
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In a mixing bowl, combine the pumpkin puree, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, vegetable oil, eggs, and vanilla extract. Mix until well combined.
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Pour the batter into the greased cake pan, filling each cavity about 3/4 full.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
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Remove from the oven and let the cakes cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, and milk until smooth and creamy.
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Once the cakes are completely cooled, spread the cream cheese frosting on top of each cake.
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Garnish with pumpkin seeds.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
