How To make Spicy Chocolate Pumpkin Mini Cakes
Batter 1 1/4 cups unsalted butter
softened
2 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs :
at room temperature
1 can (16 oz.) solid pack pumpkin
1/2 cup milk
2 teaspoons vanilla
2 2/3 cups flour
Brown Sugar Frosting 1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 cup milk
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 teaspoon each red & yellow liquid food color
6 Pepperidge Farm Pirouette cookies -- For garnish
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.) You can also use regular 1/2 cup capacity muffin tins using 1/3 cup batter per well. For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy, gradually increasing speed to high. Add eggs, one at a time and beat until mixture is fluffy. On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually add flour, beating just until blended. Fill each prepared well with 2/3 cup batter (if using separate tins). Smooth tops. Bake 18 to 20 minutes until a pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert pan on rack and tap to release cakes. Let cool completely. Place rack over a waxed paper lined baking sheet. For frosting: In a medium saucepan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth. Gradually beat confectioners' sugar and vanilla into hot mixture. Remove from heat and beat in red and yellow food color until frosting is pumpkin orange. (You may need to add some more food coloring.) Spoon frosting over cakes so it runs down sides, letting some cake show near the bottom. If frosting becomes too thick, stir over low heat or transfer to a microwave safe bowl and microwave on medium (defrost) until the right consistency. Cut wafer cookies in half crosswise and insert in center hole of cakes for "stems". (Frosing will help them stick.) Cover with plastic wrap and store at room temperature up to 3 days.
How To make Spicy Chocolate Pumpkin Mini Cakes's Videos
How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
3 Ingredient Pumpkin Chocolate Chip Muffins.
1 Box spice cake mix.
15 oz canned pumpkin
3/4 - 1 cup Mini chocolate chips separated 1/4 on top/the remainder inside batter.
PUMPKIN MINI BUNDT CAKES
Hello! Continuing the pumpkin season, we will bake soft and spicy pumpkin mini bundt cakes. Serve with cinnamon sugar glaze and it turns out super tasty)))
INGREDIENTS:
130g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin spice
150ml almond milk
90ml maple syrup
200g pumpkin puree
1/2 tsp vanilla extract
COOKING METHOD:
1. Pour flour, baking powder, baking soda, and salt into a mixing bowl. Pour in almond milk and maple syrup. Add pumpkin puree and vanilla extract, stir until smooth.
2. Pour the dough into a pastry bag (for convenience) cut off the tip.
3. Fill the oiled (I used coconut) mold with the dough.
4. Bake at 355F/180C for 20 minutes.
5. Serve with glaze.
#pumpkin recipes #minibundtcakes #pumpkincakes #pumpkinminibundtcakes
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Diabetes-friendly mini chocolate pumpkin bundt cakes | The Hangry Woman
My mini pumpkin bundt cakes are the perfect companion to coffee. They're sugar-free and so delish. Get the full, printable recipe and nutrition information for my diabetes-friendly bundt cakes here:
This recipe uses Truvia, a stevia-based sweetener. Stevia is naturally occurring and harvested from the stevia plant. The chocolate chips I used are sugar-free, also stevia-sweetened, and from Lily's chocolate.
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How To Make A PUMPKIN CAKE! PUMPKIN SPICE Cake With Dark Chocolate GANACHE And Buttercream!
How To Make A PUMPKIN CAKE! PUMPKIN SPICE Cake With Dark Chocolate GANACHE And Buttercream!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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