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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.

Course Dessert
Cuisine American
Keyword cake, pumpkin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


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


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



  1. Combine the first five ingredients (dry ingredients) in a bowl and whisk till combined.
  2. In a mixing bowl, add the eggs, pumpkin, sugar and oil. Mix on low to medium-low speed till combined.
  3. On low speed, add the dry ingredients to the mixer. Mix till combined.
  4. Spray your mini bundt pans with spray oil. Pour batter into pans and fill to approximately 3/4 full.
  5. 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.


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