Mini Pumpkin Cakes with Cinnamon Cream Cheese Frosting
Instead of trick or treating, we are having our close family over for a little movie night complete with hot apple cider, Halloween party popcorn, and these adorable mini pumpkin breads. I had to test the recipe, so we woke up early one morning and had a little baking party before school, which was a really special way to start our day.
This recipe is light and fluffy and so delicious. We found this fun little harvest themed mini cake tray to make our breads feel extra festive and topped them with homemade cinnamon cream cheese frosting.
Here is the recipe for my Mini Pumpkin Breads!
Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar or alternate sweetener
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin with seeds
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar or alternate sweetener
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin with seeds
Directions:
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the Truvia® Sweet Complete™ All-Purpose Sweetener, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated, pour into a non- stick 9 x 5 x 3-inch muffin tin. If your pan is not non- stick, coat it with butter and flour.
Bake for 1 hour and 15 minutes if using a muffin tin. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees F. but bake for 30 minutes. Since our baking tin was small we cooked for 22-25 minutes!
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the Truvia® Sweet Complete™ All-Purpose Sweetener, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated, pour into a non- stick 9 x 5 x 3-inch muffin tin. If your pan is not non- stick, coat it with butter and flour.
Bake for 1 hour and 15 minutes if using a muffin tin. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees F. but bake for 30 minutes. Since our baking tin was small we cooked for 22-25 minutes!
1 block of cream cheese
½ cup confection sugar
1 tsp vanilla extract
1 tsp cinnamon
Directions:
½ cup confection sugar
1 tsp vanilla extract
1 tsp cinnamon
Directions:
Blend together until smooth! Taste and add more sugar if needed Start frosting anything and everything.
I love the way these turned out and can’t wait to bake more for Halloween night! I even plan to package some up and give them to our neighbors to celebrate fall since we all could use a little “pick me up” these days. Cooking with my kids is one of my favorite things to do, and I love watching their little faces light up knowing they are responsible for the delicious outcome.