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Mini Pumpkin Spice Cakes with Cinnamon Cream Cheese Icing

These mini pumpkin spices cakes are a delicious treat and wonderful topped with a cinnamon cream cheese icing.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Pumpkin Cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 15 ounces pumpkin puree canned
  • 1 2/3 cups sugar
  • 1 cup oil

Icing

  • 8 ounces cream cheese
  • 1/2 stick of butter
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1/2 teaspoon cinnamon

Instructions

Cake

  • Combine the first five ingredients (dry ingredients) in a bowl and whisk till combined.
  • In a mixing bowl, add the eggs, pumpkin, sugar and oil. Mix on low to medium-low speed till combined.
  • On low speed, add the dry ingredients to the mixer. Mix till combined.
  • Spray your mini bundt pans with spray oil. Pour batter into pans and fill to approximately 3/4 full.
  • Bake at 350 for 20-25 minutes. Let cool for 10 minutes before using a butter knife to loosen around the outside of the cake pans. Dump over and let them cool.

Icing

  • Add cream cheese and butter to a mixing bowl and beat on high for 1 minute.
  • Add powdered sugar and mix on low till combined and then on high for 1 minute.
  • While the mixer is on low, slowly drizzle in the milk. Mix till combined. Add cinnamon and mix till combined.
  • Drizzle Icing on top of cooled pumpkin spice cake