Mini Pumpkin Cake with Cream Cheese Frosting
Ingredients
The cake
-
½
cup
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
1
large
egg
-
⅓
cup
granulated sugar
-
¼
cup
vegetable oil
-
⅓
cup
canned pumpkin puree
-
2
tablespoons
canned pumpkin puree
Candied walnuts
-
1
cup
walnut halves or pieces
-
1
tablespoon
butter
-
¼
cup
granulated sugar
Cream cheese frosting
-
2
ounces
cream cheese
-
4
tablespoons
unsalted butter
-
¼
teaspoon
vanilla extract
-
⅔
cup
powdered sugar
-
pinch
salt
Instructions
- Preheat the oven to 350°F and prepare a 7x5-inch baking dish.
- In a small bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the egg, sugar, vegetable oil, and pumpkin puree until smooth.
- Combine the wet and dry mixtures, then pour into the prepared baking dish.
- Bake for 20 to 25 minutes until a toothpick comes out with a few wet crumbs.
- Let the cake cool completely before frosting.
- For the candied walnuts, heat a skillet and combine walnuts, butter, and sugar, stirring until the sugar melts and coats the nuts.
- Spread the cream cheese frosting over the cooled cake and top with candied walnuts.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
498
Total fat
25g
Total carbohydrates
62g
Total protein
6g
Sodium
200mg
Cholesterol
40mg
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