Mini Pumpkin Cakes frosted with the most amazing Cinnamon Maple Frosting!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 8
  • Category: Baking, Dessert
  • Cuisine: World

Ingredients

Cake

  • 2.5 cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup canola oil
  • 1⅔ cup granulated white sugar
  • 2 eggs (large, at room temperature)
  • 15 oz can of pumpkin puree
  • 1.5 teaspoon vanilla extract
  • ½ cup milk [i used 1%]

Cinnamon Maple Frosting

  • 6 tablespoon salted butter (at room temperature)
  • 6 oz cream cheese (softened)
  • 2.5 teaspoon cinnamon powder
  • 2.5 tablespoons maple syrup
  • 1 teaspoon heavy cream
  • 2.5 cups powdered sugar

Method

Pumpkin Cake

  1. Preheat oven to 350 F degrees.
  2. In a bowl whisk together all purpose flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. Beat together oil and sugar in the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer). Mix till well combined.
  4. Add egg, vanilla extract and pumpkin puree to the bowl. Mix till combined.
  5. Now add the flour mix in parts, alternating with milk [starting and ending with the flour].
  6. Mix till everything is well combined but remember not to over-mix.
  7. Transfer batter to 13 x 9 inch baking pan lined with parchment paper and sprayed with a nonstick spray.
  8. Bake at 350 F degrees for 25-30 minutes or till a toothpick inserted in the center comes out clean.
  9. Once the cake has baked, let it cool down. For best result, cling wrap the cake and refrigerate it for few hours or overnight. Then cut small circles from the cake using your cutter.
  10. Once you have all the circles, set them aside and make your frosting.

Frosting

  1. To make the cinnamon maple frosting, beat together butter and cream cheese till well combined, for around 2 minutes.
  2. Start adding powdered sugar, 1/2 cup at a time mixing well after each addition. Also add the vanilla extract.
  3. Add cinnamon powder and maple syrup and mix till well combined. Add heavy cream or milk and mix till frosting is smooth and creamy. The frosting is now ready.
  4. Decorate the cooled cakes with cinnamon maple frosting and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.