Mini Pumpkin Cake
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Preppy Kitchen · by John Kanell★ 5.0 (90)

Mini Pumpkin Cake

NUTRITION · PER SERVING50M COOK
CAL 80%·PRO 30%
CARBS 236G59% OF CAL
8G FIBER0G ADDED0G INTRINSIC41G OTHER187G TOTAL SUGAR
FAT 73G41% OF CAL
40G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pumpkin cakes shaped like tiny pumpkins and filled with cream cheese frosting, spiced with cinnamon, ginger, and warm fall spices. A cute and moist dessert perfect for autumn.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 pinch ground cloves
  • 1 pinch nutmeg
  • 2 cups granulated sugar
  • 1/4 cup brown sugar (lightly packed)
  • 1/2 cup melted coconut oil
  • 1/4 cup vegetable oil
  • 1/3 cup plain yogurt
  • 1 can pumpkin puree (15 oz)
  • 1/2 tsp salt
  • 3 large eggs
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 lb confectioners' sugar
  • 1 cup salted butter (room temp)
  • 1/4 cup milk (add in slowly until you achieve desired consistency)
  • 10 drops orange food coloring (Amount of food coloring will depend on brand used and desired color.)
PREP
30M
SODIUM
791MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.