Hamdi Saidani Halloween Mini Pumpkin Cakes are made from spiced pumpkin cake batter, shaped into adorable mini pumpkins, and decorated with frosting and candy this recipe serves 10 and takes about 45 minutes to prepare, making it the perfect festive Halloween dessert.
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🧡 🕸️Why You’ll Love This Halloween Mini Pumpkin Cakes Recipe:
- Festive and Fun: These mini pumpkin cakes are perfect for a Halloween celebration, bringing a festive pumpkin theme that fits perfectly with the holiday’s spooky spirit.
- Easy to Make: The recipe is simple, making it ideal for bakers of all levels. Even kids can help with the preparation, adding to the fun of making these cakes.
- Perfect Size: The mini size of these pumpkin cakes makes them easy to serve and enjoy without being too filling, making them a great choice for Halloween party treats.
- Delicious Pumpkin Flavor: Made with real pumpkin or pumpkin spice, these cakes deliver a rich and seasonal flavor that’s ideal for autumn and Halloween.
- Spooky Yet Adorable: The mini pumpkin shape and decoration possibilities allow you to create cakes that are both spooky and adorable, impressing guests with their appearance and taste.
❓ 🧛♂️ What Is Halloween Mini Pumpkin Cakes Recipe?
Halloween Mini Pumpkin Cakes Recipe is a delightful dessert made with spiced pumpkin batter, baked into individual cakes, and decorated with frosting and candy to resemble mini pumpkins. Perfect for a festive Halloween treat!
🎃 Halloween Mini Pumpkin Cakes Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- Pinch of salt
- Orange food coloring (optional)
- Frosting and candy decorations (for decorating)
🍘 How To Make Halloween Mini Pumpkin Cakes
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan or cupcake molds.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
- In another bowl, combine the pumpkin puree, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, add a few drops of orange food coloring to enhance the pumpkin look.
- Pour the batter into the greased molds and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini cakes cool completely before removing them from the molds.
- Once cooled, decorate your Halloween Mini Pumpkin Cakes with frosting, candy, and sprinkles to create a spooky, festive look.
🕷️ Recipe Tips 🕷️:
- Use Fresh Pumpkin Puree: While canned pumpkin works fine, using fresh pumpkin puree will give the cakes a richer flavor.
- Don’t Overmix the Batter: Overmixing can result in dense cakes. Stir the batter until the ingredients are just combined.
- Proper Cooling: Ensure the cakes are fully cooled before decorating. Warm cakes may cause frosting to melt.
- Add Texture: You can add some chopped nuts or chocolate chips to the batter for added texture and flavor.
- Make Ahead: These mini cakes can be made a day in advance. Store them in an airtight container and decorate just before serving.
🍾 What To Serve With Halloween Mini Pumpkin Cakes?
Halloween Mini Pumpkin Cakes pair well with warm drinks like White Hot Chocolate, Pumpkin Pie Milkshake, or Chocolate Kiss Cocktail serve alongside other Halloween treats like Monster Bark or Ghost Popcorn Balls to create a spooky dessert spread.
🎚 How To Store Leftovers Halloween Mini Pumpkin Cakes?
- In the Fridge: Store leftovers halloween mini pumpkin cakes in an airtight container in the refrigerator they will stay fresh for up to 5 days.
- At Room Temperature: If you plan to eat them within a day, store leftovers halloween mini pumpkin cakes at room temperature in an airtight container, away from heat and direct sunlight for up 3 days.
🥵 How To Reheat Leftovers Halloween Mini Pumpkin Cakes?
- Microwave: Heat leftovers halloween mini pumpkin cakes for 10-15 seconds in the microwave to warm it slightly but avoid melting the frosting.
- Oven: Reheat leftovers halloween mini pumpkin cakes in the oven at 300°F (150°C) for 5-7 minutes make sure to remove the decorations before reheating.
FAQ’S
Can I use canned pumpkin for Halloween Mini Pumpkin Cakes?
Yes, canned pumpkin puree works perfectly for Halloween Mini Pumpkin Cakes make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the flavor of your cakes.
How long does it take to bake Halloween Mini Pumpkin Cakes?
Halloween Mini Pumpkin Cakes typically take about 15-20 minutes to bake, depending on the size of your mini cake molds or cupcake tin. Make sure to check them with a toothpick to see if they are fully baked before removing them from the oven.
What kind of frosting is best for Halloween Mini Pumpkin Cakes?
Cream cheese frosting pairs perfectly with the pumpkin flavor of Halloween Mini Pumpkin Cakes. You can also use buttercream or whipped cream frosting, depending on your preference adding food coloring can enhance the festive look.
How do I prevent Halloween Mini Pumpkin Cakes from being too dense?
To prevent Halloween Mini Pumpkin Cakes from being too dense, make sure to not overmix the batter. Overmixing can lead to dense cakes. Also, ensure that your baking powder or baking soda is fresh for a light and fluffy texture.
How can I make Halloween Mini Pumpkin Cakes more moist?
To make Halloween Mini Pumpkin Cakes moist, use pumpkin puree and consider adding a little vegetable oil or applesauce to the batter. These ingredients help retain moisture, especially if you’re baking in dry conditions.
Can I substitute pumpkin puree with sweet potato in Halloween Mini Pumpkin Cakes?
Yes, you can substitute pumpkin puree with sweet potato puree for a similar texture and flavor in Halloween Mini Pumpkin Cakes. Sweet potato adds a slightly sweeter and denser texture but works well in this recipe.
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Halloween Mini Pumpkin Cakes Nutrition Facts
Serving Size: 1 cake
- Calories: 283
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 120mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Halloween Mini Pumpkin Cakes
Description
Halloween Mini Pumpkin Cakes are made from spiced pumpkin cake batter, shaped into adorable mini pumpkins, and decorated with frosting and candy this recipe serves 10 and takes about 45 minutes to prepare, making it the perfect festive Halloween dessert.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan or cupcake molds.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
- In another bowl, combine the pumpkin puree, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, add a few drops of orange food coloring to enhance the pumpkin look.
- Pour the batter into the greased molds and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini cakes cool completely before removing them from the molds.
- Once cooled, decorate your Halloween Mini Pumpkin Cakes with frosting, candy, and sprinkles to create a spooky, festive look.
Notes
- Use Fresh Pumpkin Puree: While canned pumpkin works fine, using fresh pumpkin puree will give the cakes a richer flavor.
Don’t Overmix the Batter: Overmixing can result in dense cakes. Stir the batter until the ingredients are just combined.
Proper Cooling: Ensure the cakes are fully cooled before decorating. Warm cakes may cause frosting to melt.
Add Texture: You can add some chopped nuts or chocolate chips to the batter for added texture and flavor.
Make Ahead: These mini cakes can be made a day in advance. Store them in an airtight container and decorate just before serving.
