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.
MINI CHOCOLATE-PUMPKIN 'PIE CAKES'
Imagine a mini pumpkin pie baked into a chocolate cupcake. That's Mini Chocolate-Pumpkin 'Pie Cakes.' Now imagine how popular you'll be when you bring these pumpkin pie cakes to a potluck or Halloween party.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Place flour in large bowl. Cut in 4 oz. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
- Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
- Bake 20 to 25 min. or until centers are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
- Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
- Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat remaining cream cheese and marshmallow crème in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Frost cupcakes and sprinkle with remaining cinnamon.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES
This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.
Provided by Mrs. T
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g
More about "mini chocolate pumpkin pie cakes recipes"
CHOCOLATE PUMPKIN MINI PIES | FARMER'S MARKET FOODS
From farmersmarketfoods.com
PUMPKIN CHOCOLATE CAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
MINI CHOCOLATE CHIP PUMPKIN PIES RECIPE - SOMETHING SWANKY
From somethingswanky.com
- Use a cookie cutter to cut 12 crust circles. You will need to roll the dough thinner than it comes out of the box.
- Press dough into a 24 cup mini muffin tin. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
MINI WHIPPED PUMPKIN PIE CAKES – NUTTZO
From nuttzo.com
Author Danielle Dietz-Livolsi
50+ *MUST TRY* PUMPKIN RECIPES - LAUREN'S LATEST
From laurenslatest.com
PUMPKIN CHOCOLATE CHIP CAKE RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
DARK CHOCOLATE PUMPKIN SHAPED MINI BUNDT CAKES - XOXOBELLA
From xoxobella.com
MINI CHOCOLATE-PUMPKIN "PIE CAKES" RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MINI CHOCOLATE-PUMPKIN 'PIE CAKES' | RECIPE | CHOCOLATE PUMPKIN …
From pinterest.com
MINI CHOCOLATE PUMPKIN PIES | JUST ABOUT BAKED
From justaboutbaked.com
31 MINI BUNDT CAKE RECIPES - ALL NUTRITIOUS
From allnutritious.com
PUMPKIN CHOCOLATE DESSERT RECIPES
From allrecipes.com
MINI PUMPKIN-CHOCOLATE SWIRL CAKES - BETTER HOMES
From bhg.com
THE BEST MINI PUMPKIN PIE CUPCAKES RECIPE FROM FAMILYDINNERS.COM
From familydinners.com
PUMPKIN CHOCOLATE CHIP MINI-BUNDT CAKES RECIPE - CHICKEN …
From chickenscratchny.com
PUMPKIN CHOCOLATE CHIP CAKE - THE COUNTRY COOK
From thecountrycook.net
MINI CHOCOLATE-PUMPKIN 'PIE CAKES' | RECIPE | CHOCOLATE PUMPKIN …
From pinterest.co.uk
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