Mini pumpkin cakes with thick glaze. A small batch of mini pumpkin cakes to cure your craving for a Pumpkin Sheet Cake. Makes just 10 mini muffins.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Mini pumpkin cakes with thick glaze:
Mini pumpkin cakes: instead of a huge pumpkin sheet cake, ya know? Though, if you’re looking for a pumpkin sheet cake recipe that’s made in a quarter sheet pan, I have that for you.
Lately, I’ve seen so many recipes for pumpkin sheet cakes on the internet, and, well, that makes me want to eat an entire pumpkin sheet cake.
But, um, I live in a small batch dessert world. Your girl cannot be trusted around a giant sheet pan cake. (Because ya girl would slice off inch after inch all day long and, suddenly, the pan would be empty by 8pm).
Once, I made us a mini sheet cake to avoid this problem (and I called it the Texas Chocolate ‘Quarter’ Sheet Cake), but it still made six servings. While six is definitely better than 16, it’s still a bit much.
SO, I came up with a way for us to get our pumpkin cake fix without making 16 servings. How about two servings?–sounds better, right?
Pumpkin mini muffins:
This recipe makes 10 mini pumpkin cake bites. At first, that sounds like a lot, but if I split this with my husband, that would be five cake bites each. Honestly, if a day passed by where the only dessert I consumed was five bites of cake, I would call that day a success. That’s about 10 fewer bites of dessert than I normally consume in a day. I like to work out, have I told you?
Moving on, these mini pumpkin cake bites are adapted from my recipe for mini banana bread bites in my second cookbook (the savory one!), Comfort & Joy: Cooking for Two.
I substituted the mashed banana for 1/2 cup of canned pumpkin puree, and kept everything else the same. Oh, wait–I added a teaspoon of pumpkin pie spice, because you really can’t bake anything without it during Fall. Other than that, the recipe is identical.
- 1/2 cup canned pumpkin puree
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 tablespoons honey
- 1 large egg yolk (egg white reserved for another use)
- 1/2 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- pinch of salt
For the thick glaze:
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream (or half-and-half)
- 1 teaspoon honey
- First, preheat the oven to 350.
- Spray 10 wells in a mini muffin pan with non-stick spray.
- In a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix very well until blended.
- Sprinkle the flour, pumpkin pie spice, baking soda, and pinch of salt on top. Gently stir together, just until no streaks of flour remain.
- Divide the batter into the 10 cups, and bake for 14 minutes. (Use a toothpick to ensure they're done before removing from the oven).
- Let the mini cakes cool completely, and then remove from the pan.
- In a small bowl, whisk together all of the glaze ingredients. It will be thick, but if it's not thin enough to drizzle, add a little more cream a splash at a time.
- Drizzle the glaze over the mini cakes and serve.
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Amount Per Serving: Calories: 127Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 55mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 2g