Mini Pumpkin Cake with Cream Cheese Frosting

Name: Mini Pumpkin Cake with Cream Cheese Frosting
Prep time: 10 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: ½ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour); ½ tsp Baking Powder (1/2 teaspoon baking powder); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); ¼ tsp Table Salt (1/4 teaspoon salt + Pinch of salt); 1 piece Egg (1 large egg); 0.58 cup Granulated Sugar (1/3 cup (66g) granulated sugar + 1/4 cup (50g) granulated sugar); ¼ cup Vegetable Oil (1/4 cup vegetable oil); ⅓ cup Pumpkin Purée (1/3 cup + 2 tablespoons (111g) canned pumpkin puree); 1 cup Walnuts (1 cup walnut halves or pieces); 1 tbsp Butter (1 tablespoon (1/2oz) butter (if using unsalted, add a pinch of salt)); 2 oz Cream Cheese (2 ounces cream cheese (softened)); 4 tbsp Unsalted Butter (4 tablespoons (2oz) unsalted butter (softened)); ¼ tsp Vanilla (1/4 teaspoon vanilla extract); ⅔ cup Icing Sugar (2/3 cup (80g) powdered sugar (sifted))

A moist mini pumpkin cake with a spiced pumpkin batter, topped with a smooth cream cheese frosting and crunchy candied walnuts.

60 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

All-Purpose Flour½ cup · 1/2 cup (60g) all-purpose flour
Baking Powder½ tsp · 1/2 teaspoon baking powder
Bicarbonate of Soda¼ tsp · 1/4 teaspoon baking soda
Cinnamon½ tsp · 1/2 teaspoon ground cinnamon
Table Salt¼ tsp · 1/4 teaspoon salt + Pinch of salt
Egg1 piece · 1 large egg
Granulated Sugar0.58 cup · 1/3 cup (66g) granulated sugar + 1/4 cup (50g) granulated sugar
Vegetable Oil¼ cup · 1/4 cup vegetable oil
Pumpkin Purée⅓ cup · 1/3 cup + 2 tablespoons (111g) canned pumpkin puree
Walnuts1 cup · 1 cup walnut halves or pieces
Butter1 tbsp · 1 tablespoon (1/2oz) butter (if using unsalted, add a pinch of salt)
Cream Cheese2 oz · 2 ounces cream cheese (softened)
Unsalted Butter4 tbsp · 4 tablespoons (2oz) unsalted butter (softened)
Vanilla¼ tsp · 1/4 teaspoon vanilla extract
Icing Sugar⅔ cup · 2/3 cup (80g) powdered sugar (sifted)

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Steps

1Pumpkin Cake: Preheat your oven to 350°F. Lightly grease a 7x5-inch baking dish and line with parchment paper.
2In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3In a medium bowl, whisk together egg, sugar, vegetable oil, and pumpkin puree until very smooth. Whisk in flour mixture. Pour batter into prepared baking dish and bake for 20 to 25 minutes, until a toothpick inserted into the center of the cake comes out with just a few wet crumbs and when gently pressed, the top of the cake springs back.
4Cool completely before frosting.
5Candied Walnuts: While your cake is cooling, make the candied walnuts. Place a sheet of parchment paper on the counter along with an extra spatula or fork (you'll need it to separate the nuts later).
6Heat a medium non-stick skillet over medium heat. Add walnuts, butter, and sugar. Cook for 3 to 5 minutes, stirring often (don't leave unattended), until sugar is completely melted and a light amber and nuts are coated. Turn out walnuts on to prepared parchment paper, scraping all the sugar out onto the nuts. Use the two spatulas to separate the nuts into a single layer, scraping the cooling sugar on to them as you go. Be VERY careful with the hot sugar so you don't burn yourself!
7Allow to cool for 5 to 10 minutes and then break the nuts apart.
8Cream Cheese Frosting: In a medium bowl, combine softened cream cheese, butter, and vanilla, and beat until light and fluffy. Add powdered sugar and salt and beat until well-combined.
9Spread over cooled cake and pile cooled candied walnuts on top.
10Enjoy!