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
Christine @ WRY TOAST says
THE FLUFF FACTOR!!!!! these look so fluffy and good, dying for one! xo
Elsie says
I made these yesterday and I found them very dense. Are they supposed to be that way? Also, I checked them at 22 minutes and they were done, a bit over even. That may have been my oven running hotter but thought I would mention it for others making this. Sprinkling some pumpkin spice over the whipped cream amped up the flavour.
Looking forward to your new book - I have your first two and like them very much.
Christina Lane says
Yes, thank you, Elsie! Yeah, they're not really a fluffy cupcake-style batter, you know? A rich piece of cake, since there's no frosting. I'm so glad you made them, and thanks for the feedback :)
Thanks for writing :)
Christina
Cheryl says
These look divine! I may top off with a bit of cream cheese frosting for some extra flair...and I just happen to know your Dessert for Two book has several delicious options for some small batch icing! Love that book! Thanks for the creative ways to use pumpkin purée... I actually had some for breakfast with vanilla Greek yogurt and a touch of brown sugar before, but I like the pumpkin cakes for breakfast idea much more :)
Christina Lane says
Awww thank you so much, Cheryl! I totally think the cream cheese frosting from the pumpkin cupcake recipe in Dessert for Two would be awesome on these :) Thanks for your kind words about my book :)
Happy pumpkin eating,
Christina
Denise :) says
I made "Buttery Pumpkin Pie Fudge" this past weekend, and had a partial can of pumpkin and a partial can of evaporated milk in the fridge. So when a friend send me a link to your blog and this recipe, specifically, I was all about it! She sent it to me at 6:30 yesterday evening and as soon as I got home last night, I made it (substituting the evaporated milk for the milk). Oh. My. Gosh. This was SO good! My husband, who doesn't particularly care for pumpkin pie, thought it was wonderful, too -- and asked if there was more pumpkin left in the can for another round tonight! So happy to find your site -- thanks for sharing!! :)
Christina Lane says
Wow, thank you so much, Denise! I'm so glad you liked it. And welcome :)
Denise :) says
There's probably another recipe on here somewhere -- but I had this one in hand and a banana that needed to be used or tossed, so I substituted mashed banana for the pumpkin and nutmeg/cinnamon for the pumpkin pie spice and added a splash of vanilla. Perfect!
Kisha says
I am definitely going to try these but I have a question. I see that it says to use canola or sunflower oil. Can I use vegetable also?
Christina Lane says
Yes, Kisha, any type of plain, neutral-flavored oil will work. Happy baking!
CathieJ says
These look oh so yummy. I have some pumpkin in my pantry. Looks like I am baking this weekend.
Jennifer says
I love this...if you dont have 4 oz ramekin, xan you use another size I have 7 and 9 oz ramekins ????????
Lane & Holly @ With Two Spoons says
Love these! I love the mini idea!
heather says
This is such a great idea! We always have leftover pumpkin in the fridge
Megan @ MegUnprocessed says
Fun video, and I love the music!