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Mini Pumpkin Spice Cakes
Mini Pumpkin Spice Cakes
- Recipe Submitted by Whoopie on 11/18/2014
Category: Kids, Gifts, Holiday, Cakes
Ingredients List
- 2 cups (254 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (125 ml) canola or vegetable oil
- 1/2 cup apple sauce
- 1 1/4 cups (250 grams) sugar
- 1/2 cup (127 grams) brown sugar, packed
- 4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
- 1 15-ounce can pumpkin puree
- about 1 dozen green fruit flavored Tootsie Rolls
- about 1 dozen regular sized chocolate Tootsie Rolls
- 1/2 recipe cream cheese frosting
Directions
Preheat oven to 350 degrees (165 C). Lightly spray mini pumpkin pan, hemisphere pan, or cupcake pan with nonstick cooking spray with flour, or grease and flour each one; set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain.
Place 3 tablespoons batter in each mold of a mini pumpkin pan, or 2 tablespoons batter in each mold of a hemisphere or standard cupcake pan.
Bake cakes for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and assembling.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain.
Place 3 tablespoons batter in each mold of a mini pumpkin pan, or 2 tablespoons batter in each mold of a hemisphere or standard cupcake pan.
Bake cakes for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and assembling.
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