The Co-Irkers are going to get pumpkin goodies for two weeks straight. It suddenly dawned on me that Halloween is only two weeks away and since we'll be out of town for a wedding that weekend, I have to make sure they get their fill of pumpkin before October has come and gone. It's my seasonal responsibility, after all.
These little cakes are filled with moist deliciousness and the icing takes them over the top. This recipe would also make 12 regular size cupcakes. Adjust baking time accordingly.
Mini Pumpkin Cakes (Recipe adapted from Meals.com) yield 24 cakes
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 large eggs
1 can (15 ounces) pureed pumpkin
3/4 teaspoon vanilla extract
1 package (8 ounces) 1/3 less fat cream cheese (Neufchâtel), at room temperature
1/4 teaspoon Fiori di Sicilia (original recipe called for 1/2 tsp orange extract)
1/2 tsp vanilla
1 cup powdered sugar
2-3 tablespoons half & half
Spray 12-welled mini bundt pan with cooking spray. Preheat oven to 325 degrees
Combine flour, pumpkin pie spice, baking powder, salt, and baking soda.
In mixing bowl, cream butter and sugars until light a fluffy. Add eggs, one at a time and beat well. Stir down bowl and beaters and add pumpkin and vanilla and beat well to combine. Stir down bowl and beaters again.
Add flour mixture gradually to wet mixture and mix well. Stir down bowl and beaters one last time then beat for another minute.
Distribute batter among wells, about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on rack for 10 minutes before removing from pan to cool completely.
In mixing bowl beat cream cheese and extracts until smooth. Gradually add in the powdered sugar and continue mixing until icing is smooth. Add in half and half and mix until desired consistency. Drizzle icing over cakes.
Currently Crushing On – aug 29 2015.
3 hours ago