Fall baking done right! 🎃🍁🍂These Black Forest Mini Pumpkin Spice Cakes are so much fun and super easy to make!  We used Cinnamon Sticks and home grown sage leaves for the stem and leaves at the top! 
1/2 cup butter
1/2 cup oil (vegetable, olive, coconut, etc.)
2 cups AP Flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon (ground)
1/2 teaspoon ginger (dried - ground)
1/2 teaspoon allspice (ground)
1/8 teaspoon cloves (ground)
3 jumbo eggs
1 1/2 cup dark brown sugar
15 oz (approximately 2 cups) pumpkin purée
6oz cream cheese (softened)
1/2 cup brown sugar
4-5 cups powdered sugar (sifted)
1/4 cup heavy whipping cream

Preheat oven to 350°F. Prepare your mini bundt pan by greasing it with melted butter/crisco.
Combine the flour, baking powder, baking soda, salt, and spices together in a large bowl. Set aside. Add the brown sugar to bowl with the brown butter and oil. Mix together. Add the eggs one at a time. Mix until fully dispersed. Add in the pumpkin purée and mix. Turn the mixer off and scrape the sides of the bowl. With the mixer on low slowly add the dry ingredients in slowly. Stop to scrape the bowl as needed.
Fill the mini bundts 1/2 full. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool a minimum of 30 minutes before transferring to a wire rack. While the cakes finish cooling you can work on the glaze.
Using an electric mixer, cream together your cream cheese and 1/2 the sugar. Allow sugar to fully incorporate before adding more. Add in the heavy whipping cream. Once incorporated begin adding the remainder of the powdered sugar until desired consistency and sweetness is achieved.
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September 26, 2023 — True Nature Homestead

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