Description
Delight in these moist and flavorful Cinnamon Maple Pumpkin Tiny Cakes, perfect bite-sized treats bursting with autumn spices and natural sweetness from pumpkin puree and maple syrup. Ideal for fall gatherings or a cozy snack, these mini cakes bake up tender and aromatic with just the right balance of spices and sweetness.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup maple syrup
- 1/3 cup brown sugar
- 2 eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, maple syrup, brown sugar, eggs, and melted butter until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt to ensure even distribution and remove lumps.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Stir gently just until all ingredients are combined to avoid overmixing which can toughen the cakes.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center of a tiny cake comes out clean or with just a few crumbs.
- Cool: Let the tiny cakes cool for a few minutes in the tin, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can use either dairy or non-dairy milk as preferred in this recipe.
- Ensure not to overmix the batter to keep the cakes tender.
- For a more intense maple flavor, drizzle extra maple syrup over the cooled cakes.
- Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These mini cakes freeze well; thaw before serving.
