Description
These Cinnamon Maple Pumpkin Tiny Cakes are a perfect fall treat, with a blend of warm spices, sweet maple syrup, and pumpkin goodness in every bite. Ideal for a cozy snack or dessert, these tiny cakes are sure to be a hit at any gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- ½ cup maple syrup
- 1/3 cup brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
- In a medium bowl, whisk together the pumpkin puree, maple syrup, brown sugar, eggs, and melted butter until well combined.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet ingredients, alternating with the milk, stirring just until combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the tiny cakes to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- You can drizzle additional maple syrup or a powdered sugar glaze on top of the cakes for extra sweetness.
- For a dairy-free option, substitute the butter with a non-dairy butter or oil, and use non-dairy milk.
- These tiny cakes can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg