The “basic girl” season is almost over, which means pumpkin flavored everything is on its way out. But before it’s gone for another year, I’m here to give you your last pumpkin fix.
It’s not a Starbucks pumpkin spice latte; in fact, it’s better. It smells like a pumpkin, tastes like a pumpkin, and…looks like a pumpkin. It’s my mini cream cheese cake pumpkins! Pumpkin, pumpkin, pumpkin.
That right there should be enough pumpkin to end your season, but you might want to try these first.
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I bought these mini bundt cake pans to make…mini bundt cakes. But low and behold if you take two of them and stick ‘em together, you get a pumpkin-looking cake. Clean them up a little bit, throw in some cream cheese frosting and maple glaze, and you’ve got yourself an autumn masterpiece. Beautiful and edible. Also, there’s a 97% chance that these will make you gain weight, but a 40% chance that you won’t regret it.
Just kidding, you’ll never regret this. Plus, big booties are in these days.
So anyway, let’s do this thing:
What we’ll be using:
- Pumpkin cake batter
- Mini bundt pan
- Cream cheese frosting
- Baking spray
- Cake leveler
- Maple glaze
- Mini tootsie rolls
- Fall-colored sprinkles
First, start out with the most delicious pumpkin cake recipe you can find. Or just use mine. ↓
For the cake:
Put the batter into the mini bundt molds. Make sure that each cavity is greased EXTREMELY WELL. Use butter, use baking spray, use flour, or whatever you need to get those cakes to pop out clean. I used plain baking spray, but I let the cakes cool completely before I attempted to take them out. By cooled completely, I mean like as cool as Lance Bass’s 90’s Jack Frost hair. But Nick Carter’s uninspiring 90’s room temperature hair is okay, too, as long as all of the heat is gone.
For the frosting:
While the cake is baking, we can start making the cream cheese frosting. I made an adaptation from Wilton’s Cream Cheese Frosting Recipe. It tastes great on its own, but I wanted to spice it up (literally) by making a Spiced Cream Cheese Frosting. Just add a tablespoon of pumpkin pie spice or cinnamon, whichever you prefer. Then beat all of the ingredients together until it’s smooth and creamy, then lick off one of the beaters. And then the other one.
If your cakes are cool enough (you know how cool 😉 ), remove them from the pan and prepare them for frosting. You first need to make sure that the bottoms (or tops?…the flat part) of the cakes are level. When we stick the two halves together, we want them to be as seamless as possible. You can do this with either a cake leveler, or a sharp serrated knife.
Next, frost one of the halves (not too thick), and be sure that you leave a little bit of room at the edges so that the frosting doesn’t seep out.
Stick the halves together, and whichever half looks better, make that the top.
Cute as a punkin’! And we’re almost done.
Next is the maple glaze. This recipe is so easy and so delicious that it’s incredibly hard not to eat it by the spoonful. The flavor and consistency reminds me of maple sugar candy. And it goes so well with the pumpkin cake. (Chocolate and vanilla glazes work just as well, but I couldn’t pass up the maple flavor).
For the glaze:
Mix one tablespoon of pure maple syrup with a half cup of sifted powdered sugar until smooth. This needs to be thick! Almost like molasses. That way, it’ll slowly drip down the sides of the cake, but dry up quick enough that it doesn’t run down to the bottom and make a giant mess. If it’s too thin, add more sugar.
Last but not least, prettify it! This is where you can get creative. Leaves, vines, jack-o-lanterns…I’m using yellow sugar sprinkles for decor and a mini tootsie roll for the stem. Pretzel rods and Twix bars work well as stems, too. **Depending on the size of your stem, you may need to fill the top cavity with frosting to hold it in place. But trust me, adding more frosting is definitely not a bad thing.
And that’s it!
These are sooo yummy! And perfect for Thanksgiving. My only advice is to try to get a picture before they’re gone (because they will be gone).
Again, you guys, thank you SO much for reading. Let me know what you thought and what else you’d like to see!
p.s. Only 6 Saturday’s left until Christmas.