Mini Pumpkin Cakes with White Chocolate Icing
Mini Pumpkin Cakes with White Chocolate Icing are the perfect autumn treat, combining warm spices and creamy icing for a delightful flavor experience. These bite-sized cakes are moist, easy to make, and sure to impress your guests at any gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and pumpkin spice.
- In another bowl, combine pumpkin puree and eggs until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fill each muffin cup two-thirds full and bake for 15-20 minutes until a toothpick comes out clean.
- Let cool completely before drizzling melted white chocolate over the cakes.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg