MINI PUMPKIN CAKES
I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mehar Mirza
[email protected]These mini pumpkin cakes are the perfect fall treat! They're moist, flavorful, and have the perfect amount of spice. I love that they're also easy to make.
Eliza Lyeon
[email protected]I love these cakes! They're so easy to make and they're always a hit. I've made them for parties, potlucks, and even just for my family. They're always a crowd-pleaser.
Money Card
[email protected]These cakes were delicious! I made them for a party and everyone raved about them. The pumpkin flavor was perfect and the cream cheese frosting was amazing.
Benite Pritty
[email protected]Great recipe! I made these for my family and they loved them. The cakes were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
BabyFace Finster
[email protected]These were easy to make and they turned out great! I'm not a huge fan of pumpkin, but I really enjoyed these cakes.
School 1
[email protected]These cakes were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Kyrie Mokoena
[email protected]I've made these cakes several times now and they're always a hit. They're moist and fluffy, with a delicious pumpkin flavor. The cream cheese frosting is the perfect topping.
abid Jaan
[email protected]These were so good! I made them for a bake sale and they sold out in minutes.
Naeem Achakzai
[email protected]Easy to make and delicious! I used canned pumpkin puree and they still turned out great. The cream cheese frosting is the perfect finishing touch.
Rakib _Vhai
[email protected]These mini pumpkin cakes were a hit at my fall gathering! They were moist and flavorful, with a perfect balance of spices. I loved the cream cheese frosting, which added a touch of sweetness and richness. I'll definitely be making these again soon!