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Chai Pumpkin Cake with Maple Browned Butter Frosting | halfbakedharvest.com #pumpkin #chai #fall #autumn #thanksgiving
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4.54 from 196 votes

Mini Pumpkin Cakes

Perfect not only as decoration, but equally great as a cute little dessert for the kiddos!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Calories: 233kcal


Maple Glaze


  • 1. Preheat oven to 350 degrees F. Grease a mini bundt pan with butter.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper.
    3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.
    4. Divide the batter evenly among the prepared pan, filling it 2/3 the way full. Transfer to the oven and bake 12-15 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then invert the cakes onto a cooling rack. Let cool. 
    5. To make the glaze. In a medium bowl, whisk together the maple syrup, powdered sugar, and vanilla. If needed, add water to thin the glaze, 1 tablespoon at a time.
    6. Dip each cake in glaze and insert a cinnamon stick in the center. Drizzle chocolate around the cinnamon stick to look like stems. Sprinkle with coarse sugar. Let dry for 30 minutes. Use to decorate the cake. 


Calories: 233kcal