Spiced pumpkin cakes

Spiced pumpkin cakes

By
From
Treats
Makes
24
Photographer
Danielle Wood

These are spiced like pumpkin pie and are great for Halloween parties, or as a spookily seasonal bite-sized treat to share. Pumpkin purée can be bought in tins from most big supermarkets, so there’s no need to make your own.

Cakes

Ingredients

Quantity Ingredient
60g unsalted butter
75g light brown soft sugar
1 large egg
150g pumpkin purée
1/2 teaspoon vanilla extract
150g plain flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch ground nutmeg
1/4 teaspoon salt

Cream-cheese frosting

Quantity Ingredient
60g full-fat cream cheese, chilled
120g golden icing sugar
pumpkin seeds, to decorate

Method

  1. Preheat the oven to 170°C. Line a 24-hole mini muffin tin with squares of baking paper or mini cupcake cases.
  2. Melt the butter in a saucepan over a low heat, then allow to cool. Using a food processor with the beater attachment, beat the butter and sugar until combined. Add the egg, pumpkin purée and vanilla extract and mix well.
  3. Into a clean bowl sift the flour, baking powder, spices and salt, and stir to combine. Gradually add the flour mixture to the butter mixture in the food processor, and mix until the ingredients are well combined. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated.
  4. Divide the mixture between the cake cases until each case is two-thirds full. Bake in the oven for 12–15 minutes, or until a skewer inserted into one of the cakes comes out clean.
  5. Set the cakes aside to cool in the pan for 2 minutes, before turning out onto a wire rack to cool completely.
  6. To make the cream-cheese frosting, use a food processor with the beater attachment to mix the icing sugar and cream cheese until it forms a smooth mixture. Transfer the frosting to a piping bag with the end cut off, and pipe small amounts of frosting onto the cooled cakes. Finally, decorate with the pumpkin seeds. Though best eaten fresh, you can store the cakes in a tin or an airtight container in the fridge for up to 3 days. Serve at room temperature.
Tags:
Treats
April
Carter
gift
handmade
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again