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Cinnamon Maple Pumpkin Tiny Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 61 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 tiny cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and spiced Cinnamon Maple Pumpkin Tiny Cakes, perfect bite-sized treats bursting with autumn flavors. Made with pumpkin puree and sweetened naturally with maple syrup, these mini cakes are subtly spiced with cinnamon, nutmeg, and ginger, offering a warm and cozy taste in every mouthful.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • ⅓ cup brown sugar
  • 2 eggs
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or non-dairy)

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it with paper liners to prevent sticking.
  2. Combine Wet Ingredients: In a medium bowl, whisk together pumpkin puree, maple syrup, brown sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well incorporated.
  3. Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt, ensuring even distribution of spices and leavening agents.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir gently just until all ingredients are combined, being careful not to overmix to keep the cakes tender.
  5. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising.
  6. Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
  7. Cool: Let the tiny cakes cool for a few minutes in the tin, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use canned or homemade pumpkin puree for best results; avoid pumpkin pie filling as it contains added spices and sugar.
  • Feel free to substitute dairy milk with almond, oat, or soy milk to suit dietary preferences.
  • Mini muffin tins yield perfectly bite-sized portions, great for parties or snack boxes.
  • Store leftover cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a festive touch, dust with powdered sugar or drizzle with a simple glaze once cooled.

Find it online: https://slsrecipes.com/cinnamon-maple-pumpkin-tiny-cakes-recipe/