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Mini Pumpkin Cakes

Sana Gilani
What can I say? They’re mini cakes that look like pumpkins!
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Prep Time 15 minutes
Cook Time 20 minutes
Decorating Time 45 minutes
Course Dessert
Cuisine American
Servings 9

Equipment

  • 2 doughnut trays
  • Sifter
  • Rubber Spatula
  • Piping Bag (Optional, but helpful)

Ingredients
  

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoons ginger powder
  • ¼ teaspoon five spice
  • 1 pinch nutmeg
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • ¼ cup brown sugar lightly packed
  • ½ cup melted coconut oil
  • ¼ cup vegetable oil
  • ⅓ cup plain yogurt
  • 1 (15 oz) can pumpkin puree
  • 3 large eggs
  • 2 cans of Vanilla frosting (1 lb each)
  • Orange gel food coloring (5-10 drops, depending on orange preference)

For Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350F. Butter and flour doughnut trays.
  • Sift together dry ingredients (not including sugar).
  • In separate bowl cream together both sugars and both oils. Then add yogurt. Mix in eggs one at a time until fully combined.
  • Mix in dry ingredients into wet ingredients in three batches, alternating with pumpkin puree.
  • Spoon in batter into doughnut trays, filling to the topBake for 20 minutes.
  • Allow cakes to cool to room temperature on cooling rack.
  • While cakes cool mix together cream cheese frosting. First mix softened cream cheese and then add in sifted powdered sugar in batches. Lastly, mix in vanilla extract.
  • Once cakes have cooled trim off edges and flatten top (non-hole side).
  • Dye tinned frosting orange using gel food coloring.
  • To assemble pumpkin take two doughnuts and frost flat edge with cream cheese frosting and put together. Put orange frosting into piping bag (or ziploc bag with cut at the edge) and start by frosting bottom of doughnut structure and placing on parchment paper. Frost up the sides of the structure and then smooth out as best you can to cover exposed cake.
  • Allow frosted cake to cool for 10-15 minutes. After frosting has chilled use fingers dipped in water to smooth out frosting completely into a spherical shape.
  • Using a curved V-shaped tool (cut from any flexible plastic) create Pumpkin segments by going from bottom up all around the pumpkin. When desired pumpkin shape has been made allow to chill one again for 10-15 minutes.
  • Once chilled using fingers continue to smooth harsh edges of pumpkin segments until you have a desired shape.
  • This recipe should make a total of 9 pumpkins.
  • Enjoy!