Pumpkin cakes in ramekins for two. Two mini pumpkin cakes! Yep.
You’re looking at a recipe that just jumped into my permanent rotation for Fall. It’s 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 1/2 cup at a time. Sorry, small dessert problems. (But small desserts = small pants, right?) This recipe uses 1/4 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!
Things I should tell you before you jump in the kitchen to bake these:
-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 1/4 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:
Yields 2 cakes
Two mini pumpkin cakes baked in ramekins.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1/4 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)
- 1/2 teaspoon pumpkin pie spice, plus extra for garnish
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- whipped cream, for serving
- 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.