Mini Pumpkin Cakes
Fluffy and perfectly spiced, these mini pumpkin cakes are a delicious treat for fall. Made with a moist pumpkin cake base and a creamy pumpkin cream cheese frosting, these cakes are sure to be a hit at your next party or gathering.
Fluffy and perfectly spiced, these mini pumpkin cakes are a delicious treat for fall. Made with a moist pumpkin cake base and a creamy pumpkin cream cheese frosting, these cakes are sure to be a hit at your next party or gathering.
- Carbohydrate 66.6750852815806 g
- Cholesterol 64.4267555562318 mg
- Fat 36.242255209415 g
- Fiber 1.1227739151783 g
- Protein 5.84761763934126 g
- Saturated Fat 3.63410620749166 g
- Serving Size 1 1 Serving (135g)
- Sodium 546.919450003474 mg
- Sugar 65.5523113664023 g
- Trans Fat 1.86864144477138 g
- Calories 608 calories
Step-by-step
As the leaves start to turn and the weather gets cooler, I always start to crave all things pumpkin. This year, I decided to try my hand at making these mini pumpkin cakes, and they turned out so delicious! The cakes are moist and fluffy, with a perfect amount of spice. The frosting is creamy and tangy, with a hint of pumpkin flavor. I decorated my cakes with a drizzle of caramel sauce and some chopped pecans, but you can get creative with your toppings.
These mini pumpkin cakes are the perfect fall treat. They're easy to make, and they're always a hit with my family and friends. I hope you enjoy them as much as I do!
