Pumpkin Spice Mini Cakes with Cream Cheese Icing

As the air turns crisp and the leaves begin to change, fall reminds us that it’s time to bring out our favorite seasonal flavors. Nothing says autumn quite like the aroma of pumpkin spice wafting from the oven, it’s become a true symbol of fall baking, comforting and familiar in every bite.

These pumpkin spice mini cakes capture everything we love about the season. Perfectly moist and infused with the earthy, spiced notes of cinnamon, nutmeg, and cloves, they’re a delicious treat whether you’re enjoying one with your afternoon coffee or sharing them with friends and family. Easy to make and even easier to enjoy, they’re the perfect way to celebrate the start of cozy baking season.

My favourite flour to use is the Hard Red Whole Wheat from Still Waters Farm in Ryder Lake, BC. This flour is PERFECT for fall baking and ensures a thick, creamy batter and rich, moist final product. Fresh-milled flour is very different from the bagged, commercial flour you find at the grocery store; it has a much higher nutrient content (as it retains the bran, germ, and endosperm which means more vitamins, minerals and antioxidants - commercial flour strips these out!), the flour's healthy oils are intact (wheat germ contains natural oils that provide essential fatty acids (these are usually removed in commercial flour to extend shelf life), and it contains more fibre (since the bran is left in, freshly-milled flour supports better digestion and gut health). Freshly-milled flour also provides a naturally richer flavour and better texture for baking. As far as health goes, it has a lower glycemic impact (better for blood sugar regulation) AND is easier to digest. AND it tastes INCREDIBLE! You can place a pre-order for Still Waters' fresh-milled flour for pickup here. Top these mini cakes with my Cream Cheese Icing for a little sweetness and tang and add semi-sweet chocolate chips and/or crushed Fraser Valley Hazelnuts to the batter for extra-decadent fall flavour and texture. For extra decorative flair, I love topping each cake with a dried strawflower from Yakashiro Farm’s Farm Stand! Find it here on the Farm to City BC Map and pick up some of these beautiful dried flower heads to elevate your fall baking aesthetic! No mixer is required for this recipe.

How to Cook a Whole Pumpkin and Make Puree

You’re going to need pumpkin puree for this recipe, and my preference is always making my own from scratch instead of using the canned puree from the grocery store. So, let’s start by making some pumpkin puree by cooking sugar pie pumpkins (whole!) in the oven!

Cooking a pumpkin whole means you don’t need to struggle to cut through the tough shell while the pumpkin is raw. This is my favourite way to cook pumpkins – it’s the easiest and definitely the most fun!

Ingredients

1 3-lb. pumpkin, whole and scrubbed clean (no dirt on the outer shell)

Instructions

1. Preheat your oven to 400ºF and have a baking sheet ready

2. Use a sharp knife to stab the hard outer shell a few times to allow for ventilation

3. Place the pumpkin on the baking sheet and transfer to the oven. For a 2.5 to 3-pound pumpkin, it will need to roast for about 60 minutes at 400ºF. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork

4. Remove from oven and cut the pumpkin(s) in half, and allow to cool until cool enough to handle

5. Use a large spoon to scrape out the seeds

6. Transfer pumpkin flesh into a food processor pulsing several times. Stop and scrape down the sides, as needed, until everything is very smooth

Now that we have our pumpkin puree, we can move on to the recipe!

The Recipe: Pumpkin Spice Mini Cakes with Cream Cheese Icing

Ingredients

• 1 and 3/4 cups Still Waters Farm fresh-milled flour (I used her Hard Red Whole Wheat Flour, but you could use either)

• 1 teaspoon baking soda

• 1 and 1/2 teaspoons ground cinnamon

• 1 and 1/2 teaspoons pumpkin pie spice* (see below for recipe)

• 1/4 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/2 cup (melted coconut oil)

• 1/2 cup honey

• 1/2 cup packed light or dark brown sugar

• 1 and 1/2 cups fresh pumpkin puree* (per instructions above)

• 2 large eggs

• 1/4 cup milk

Instructions

1. Preheat oven to 425°F (218°C). Grease (or spray) a cast iron mini cake pan (I use my Lodge Heart Pan) OR you can use any regular 12-count muffin pan (with nonstick spray, or line with cupcake liners).

2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

3. In a medium bowl, whisk the oil, honey, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

4. Spoon the batter into your mini cake or muffin pan, filling them all the way to the top.

5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these mini cakes take in the oven is about 21–22 minutes, give or take. Allow the cakes to cool before icing.

Pumpkin Pie Spice

Ingredients

• 3 Tablespoons ground cinnamon

• 2 teaspoons ground ginger

• 1 and 1/2 teaspoons ground nutmeg

• 1 teaspoon ground cloves

• 1 teaspoon ground allspice

• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

Instructions

1. Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.

2. Pour spice mixture into your desired jar that seals well.

3. This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.

Cream Cheese Icing

Ingredients

• 2 Cups icing sugar

• 4 oz cream cheese

• ¼ Cup unsalted butter, softened

• ½ tsp vanilla extract

• 1/8 tsp salt

Instructions

1. Combine butter and cream cheese in the bowl of a stand or electric mixer and beat until creamy, well-combined, and lump-free.

2. Add vanilla extract and salt and stir well to combine.

3. Mix with mixer on low, gradually add the powdered sugar until completely combined.

4. Frost the top of each mini cake with the finished icing and a dried flower.