Mini pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea! Not if I’m on snacking duty.
I used real pumpkin stems for these by the way. For it, I just bought a “Cinderella” pumpkin because they have a long stem. You could make one from fondant or thick buttercream, but it wouldn’t look quite as real.
What could be cuter than some trompe l'oeil mini pumpkin cakes? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 pinch ground cloves
- 1 pinch nutmeg
- 2 cups granulated sugar
- 1/4 cup brown sugar lightly packed
- 1/2 cup melted coconut oil
- 1/4 cup vegetable oil
- 1/3 cup plain yogurt
- 1 can pumpkin puree 15 oz
- 1/2 tsp salt
- 3 large eggs
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 lb confectioners' sugar
- 1 cup salted butter room temp
- 1/4 cup milk add in slowly until you achieve desired consistency
- 1 tsp vanilla extract
- 10 drops orange food coloring Amount of food coloring will depend on brand used and desired color.
Preheat oven to 350F. Butter and flour your mini bundt pans.
Cream the oils and sugar together, then add in the yogurt and mix until combined.
Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
In a separate bowl sift the remaining dry ingredients together.
Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
Spoon or pipe your batter into the pans, filling 2/3 the way up.
Bake at 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.
Allow to cool in pan for about 10 minutes before inverting onto a wire rack.
Beat the cream cheese in a bowl until it is smooth. Add in vnill and powdered sugar and mix until ingredients are well-incorporated and desired consistnecy is reached.
For the Buttercream
Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally add in the foor coloring.
Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)
Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream.
If you fill the mini bundt forms about half way up there will be enough batter to make about 10 or so pumpkins. I ended up cutting a lot off the bottom from each cake to get a rounder pumpkin. The excess makes a great snack or can be used to make pumpkin cake pops!
After you cover your cakes in buttercream, I recommend chilling them in the fridge for about 20 minutes so they will be easier to sculpt.