Mini Pumpkin Skillet Cake Recipe

Name: Mini Pumpkin Skillet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Plus 1 Tablespoon White Whole Wheat Flour; 1/4 teaspoons Baking Powder; 1/2 teaspoons Pumpkin Pie Spice; Pinch Of Fine Grain Sea Salt; 3 Tablespoons Canned Pumpkin Puree; 1 Tablespoon Coconut Sugar, Plus 1/4 Teaspoon For Topping; 1 Tablespoon Real Maple Syrup; 1 Tablespoon Coconut Oil, Plus More For Oiling Skillet; 1/4 teaspoons Real Vanilla Extract; Your Favorite Mix-ins And Toppings

Servings: persons

1
Preheat toaster oven or oven to 375 degrees F and oil a 3 1/2 inch cast iron skillet.
2
In a small bowl, stir together flour, baking powder, pumpkin pie spice and salt.
3
Set aside.
4
In a small bowl, whisk together pumpkin, 1 tablespoon coconut sugar, maple syrup, coconut oil and vanilla extract.
5
Whisk well until the oil is no longer separate.
6
Add flour mixture and stir just until combined (if using mix-ins, add them in here).
7
Spoon batter into prepared mini-skillet smoothing batter into an even layer.
8
Sprinkle top with remaining 1/4 teaspoon coconut sugar and bake at 375 degrees F for 1316 minutes until the top springs back when touched and a toothpick in the center is crumb-free.
9
Allow cake to cool for at least 5 mins, sprinkle with toppings of choice, add a scoop of ice cream and grab a spoon or two.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cups Plus 1 Tablespoon White Whole Wheat Flour, 1/4 teaspoons Baking Powder, 1/2 teaspoons Pumpkin Pie Spice, Pinch Of Fine Grain Sea Salt, and more.

Yes, Mini Pumpkin Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pumpkin Skillet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions