Pumpkin Mini Cakes With Cream Cheese Icing Recipe

Name: Pumpkin Mini Cakes With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup vegetable oil; 2 large eggs; 1 cup sugar; 1 cup pumpkin puree (canned pumpkin); 1 teaspoon pumpkin pie spice (or you can use 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg); 1 teaspoon salt; 1 teaspoon baking powder; 1 ¼ cups all-purpose flour, King Arthur Unbleached; ½ cup cream cheese; 3 tablespoons butter; 1 ¾ cups confectioners' sugar; 1 teaspoon vanilla extract; 3 tablespoons crystallized ginger, finely diced

Servings: persons

⅓ cup vegetable oil
2 large eggs
1 cup sugar
1 cup pumpkin puree (canned pumpkin)
1 teaspoon pumpkin pie spice (or you can use 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg)
1 teaspoon salt
1 teaspoon baking powder
1 ¼ cups all-purpose flour, King Arthur Unbleached
½ cup cream cheese
3 tablespoons butter
1 ¾ cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons crystallized ginger, finely diced

1
["Preheat the oven to 350F Lightly grease a pumpkin mini cheesecake pan, or a 9"" x 9"" or 7"" x 11"" pan.", "Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder till smooth.", "Add the flour, stirring just until smooth.", "Fill the wells of the pumpkin mini cheesecake pan about 3/4 full; use a scant 1/4 cup of batter in each well.", "If you're using a 9"" square pan or 7"" x 11"" pan, pour the batter into the pan.", "Bake the mini cakes for 20 minutes, or until a cake tester inserted into the center of one comes out clean.", "Bake the sheet cake for about 30 minutes, till it tests done the same way.", "Remove the cake(s) from the oven, and allow to cool.", "Remove the mini cakes from the pan after about 5 minutes, transferring them to a rack to cool.", "The sheet cake can cool right in the pan.", "While the cakes are cooling, prepare the icing.", "If the butter and cream cheese are cold, warm them very briefly in the microwave, just till they feel soft but haven't begun to melt.", "Beat together the cream cheese, butter, sugar, and vanilla till smooth.", "Spread the soft frosting atop the cooled cake(s).", "Sprinkle with the crystallized ginger."]

1109

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: ⅓ cup vegetable oil, 2 large eggs, 1 cup sugar, 1 cup pumpkin puree (canned pumpkin), and more.

Yes, Pumpkin Mini Cakes With Cream Cheese Icing 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.

Pumpkin Mini Cakes With Cream Cheese Icing

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