Easy Pumpkin cake made in ramekins for two. Two mini pumpkin cakes! Yes, with a how-to video, too!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
You're looking at a recipe that just jumped into my permanent rotation for Fall.
This easy pumpkin cake made in ramekins has become my go-to dessert lately because it's easy, adaptable, and uses the last bit of pumpkin in the can.
I've made it a few different ways over the weeks (even vegan!) and it's all so very good. I mean, that could just be the pumpkin spice-sprinkled whipped cream talking, but I think the cake stands on its own, too. Even Camille has had a few bites of the cake and begged for more.
If you've been around here long enough, you know that you're going to have leftover pumpkin puree all season long while we bake pumpkin desserts for two. I don't have a recipe that uses more than a ½ cup at a time. Sorry, small dessert problems. (But small desserts = small pants, right?)
This recipe for easy pumpkin cake in ramekins uses ¼ cup of pumpkin puree.
I have this idea to scale down all of my favorite cakes into two ramekins, but I also have an idea to fit in my pants by the time the holidays arrive. Oh wait, I could just ask Santa for bigger pants. Problem solved!
Modifications for Easy Pumpkin Cake made in Ramekins:
-if you want to make this vegan, use your favorite faux milk. I use coconut milk from the can.
-if you're totally out of milk, use an egg yolk instead. In that case, drop the baking powder down to ¼ teaspoon.
-I have a recipe to make homemade pumpkin pie spice here.
-no, you really don't have to grease the ramekins
-these are a perfectly acceptable breakfast. I asked a doctor.
Other things I should tell you: you're going to be addicted to these pumpkin cakes in ramekins and immediately ask me if you can double, triple, quadruple, quint---(huh?) the recipe. Yes yes, you may.
HOW TO VIDEO lives at the top of the page on mobile, and on the side of the page if you're viewing in Desktop.
Pumpkin Cakes
Two mini pumpkin cakes baked in ramekins.
Ingredients
- ¼ cup canned pumpkin puree
- 1 tablespoon milk (or milk substitute or egg yolk)
- 2 tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons neutral oil (like sunflower or canola)
- ½ teaspoon pumpkin pie spice, plus extra for garnish
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- whipped cream, for serving
Instructions
- Preheat the oven to 350, and have two small 4-ounce ramekins ready.
- In a small bowl, whisk together the pumpkin, milk, brown sugar, sugar, oil, and pumpkin pie spice. Whisk very well.
- Sprinkle the flour, baking powder and salt on top. Fold the combine.
- Divide the mixture evenly between the ramekins, and bake for 24-26 minutes, until a toothpick inserted comes out clean (or with a few moist crumbs).
- Serve each cake with whipped cream and an extra dusting of pumpkin pie spice.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 258mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 2g
Michelle says
I am so jazzed about this recipe! As soon as I can get my hands on pumpkin puree I am definitely trying it. My niece has food allergies (dairy, eggs, soy, peanuts) and it can be a challenge to bake with her. I did a little happy dance when I checked your site this morning and saw that these delicious cakes can be made vegan. I am so so so appreciative that you've posted this recipe. I can't wait to make it with her :-)
Christina Lane says
I'm so glad to hear it, Michelle! If we were neighbors, I'd bring you a can of pumpkin puree :)
Ginny says
I'm excited to try this but I wanted to let you know that the nutrition info on this is wrong - it says it's only 142 calories per serving (and that it's only one serving) and the oil used alone is ~240 calories in the whole recipe. Just in case anyone is tracking calories!
Christina Lane says
Your comment just made my day, Michelle :)
Kirsti says
These look so easy and scrumptious! Can't wait to try them! I'm sure my boyfriend will ask me to double the recipe even though it's just the two of us ;)
Oh and quick question, if the ramekins I own are slightly bigger, should I just reduce the cooking time a bit? Thanks!
Christina Lane says
Hi Kirsti, I only tested the recipe in the standard creme brûlée ramekin. Just keep an eye on them as they bake. They'll be flatter if your ramekin is bigger.
Abby @ Heart of a Baker says
Oh WHAT, I'm so into this! I have a bit of pumpkin leftover from making soup, but this is happening ASAP! I love your scaled down recipes friend, they keep me from eating ALL the sweets by myself :) xo
Gail says
I have some frozen pumpkin puree from fresh pumpkins last fall. Can I use that and would it be the same amount?
Christina Lane says
Hi Gail, I'm not sure...is it the same texture as regular canned pumpkin? Is it wetter? I think you could use it, but maybe add an extra tablespoon of flour to soak up any extra moisture. Best of luck! :)
Gail says
It would be a bit wetter after being frozen. Will give it a try with the flour. Thanks!
Sherlene says
In my experience home made pumpkin purée is much wetter. Just hang it over a bowl Ina strainer for an hour and you should be closer to canned.
Rachel {the avid appetite} says
these look AMAZING! What a great way to use up that last bit of pumpkin (don't you hate that?! I can't stand letting it go to waste!).
Christine Baker says
We don't have pumpkin canned here in Australia can you use steamed pumpkin purée instead ?
Victoria says
If we don't have ramekins, is there another dish (or two) you'd recommend baking it in?
Carol Knesebeck says
Victoria - I doubled the recipe and baked it in a 6 inch cake pan. Perfect!
Christina Lane says
Thank you so much for letting us all know, Carol! I just may double it this weekend :)
Victoria says
Great to hear! Thanks!
Sherlene says
Cook it in tea cup or a coffee mug. I wouldn't use grandmas vintage China but stone wear or ceramic should be safe
Christina Lane says
Good call, Sherlene--two oven-safe coffee mugs would be a great substitute. Thanks :)
Brigette Durocher says
While I am looking forward to kicking off the pumpkin-everything season with this recipe, I learned on the Gastropod Podcast that gold spoons make desserts taste better. and I wonder if that is true! Even if not, they look very elegant.
Holly says
Hi, this recipe looks so good! I don't have any ramekins but I do have the mini cake pans that you use for your cakes. Do you think that would work as well? Thanks!
Lory says
The pumpkin cakes were delicious!! ????