Get into the spirit of fall and Halloween with these adorable mini cakes! Filled with flavors of pumpkin, cinnamon, and brown sugar these are an easy sweet treat that are just adorable.
Every year I tell myself I want to do something creative for halloween but I don’t want it to look cheesy. While there are so many cute ideas out there I don’t think everything needs googly eyes and fake blood. So I wanted to create something a bit more mature I guess you could say. I found these adorable pumpkin molds at Michael’s but you can always just make these into regular cupcakes. There are also plenty of options online.
I choose not to ice them with anything so you could truly see the little pumpkins in the picture. However, these would go great with an easy confectionary sugar glaze or even a vegan cream cheese frosting. However, the cake is truly delicious all on it’s own. It is the perfect amount of sweetness where it is satisfying but not overly sweet. I think they would be so cute to enjoy on Halloween or if you get a leaf mold you can make these all throughout November!
This recipe is very easy to make. I prefer to use an egg replacer like the one from Bob’s Red Mill but you can always use a flax or chia egg if you prefer. You won’t use the whole can of pumpkin so be sure to place it in the refrigerator. You can save it and use it for something else like my Cheesy Pumpkin Stuffed Shells or Pumpkin Vodka Sauce. You can find canned pumpkin in most food stores, especially during this time of year.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
INGREDIENTS
Dry Ingredients
1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder
½ cup (96g) organic brown sugar
¼ cup (48g) organic granulated sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Wet Ingredients
½ cup + 2 tablespoons pumpkin puree (165g)
1 vegan egg replacer
¼ cup vegetable oil
1 teaspoon vanilla extract
⅔ cup (160ml) water
METHOD
- Preheat oven to 350°F (176°C).
- In a bowl combine all the dry ingredients and mix together with a whisk.
- In a separate bowl combine all the wet ingredients, except the water, and mix together with a spoon.
- Pour the wet ingredients along with the water into the dry ingredients. Mix until well combined.
- Grease your muffin tin or pumpkin molds. Fill the molds about ¾ of the way.
- Bake for 20 minutes or until golden brown and a toothpick comes out clean.
- Remove and cool for 10 minutes on a wire rack before enjoying.
Makes 12 cupcakes
SAVE TO PINTEREST
Wow! It’s 1 AM in March, but I want a cup of tea and one or two of these mini cakes! I love that you didn’t put any icing on them [although I was thinking a thin orange-y (color) glaze would be cute too!] the untouched cakes are rustic and inviting, as is. I am saving this recipe to make soon, I’m all for pumpkin year round!
they would be delicious with a cup of tea and the glaze on top would be gorgeous! 🙂