{"id":2327,"date":"2015-11-19T05:00:58","date_gmt":"2015-11-19T12:00:58","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=2327"},"modified":"2015-11-23T07:54:52","modified_gmt":"2015-11-23T14:54:52","slug":"pumpkin-mini-cakes-brown-sugar-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/pumpkin-mini-cakes-brown-sugar-cream-cheese-frosting\/","title":{"rendered":"Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting"},"content":{"rendered":"

\"Pumpkin<\/a><\/p>\n

Pumpkin’s been a part of Thanksgiving since the very beginning. \u00a0I’m always amazed at how many people don’t really care for pumpkin pie. \u00a0I crave the pudding-like consistency and sweetness, with mountains of whipped cream. \u00a0For those who like pumpkin, (but not pie), Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting are the perfect size, tender little bites of heaven.<\/p>\n

Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting<\/h2>\n

I know, the title is a mouth full! \u00a0I have to give credit to my sweet niece, Tagan, for these babies. \u00a0She made and shared Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting with our family about 4 years ago. \u00a0I like to crush ginger cookies \u00a0and sprinkle the crumbs on top of them and add a little sugar leaf decoration.<\/p>\n

\"Pumpkin<\/a><\/p>\n

Begin by preheating the oven to 350 degrees. \u00a0Line a mini muffin pan<\/a> with paper liners<\/a>. \u00a0Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside. \u00a0In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. \u00a0Fill paper liner 3\/4 full with cake batter. \u00a0Bake in preheated oven for 11 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. Allow to cool.<\/span><\/p>\n

\"Pumpkin<\/a><\/p>\n

While the cakes are cooling, make the Brown Sugar Cream Cheese Frosting. \u00a0First, melt butter and allow it to cool. \u00a0In a large bowl, combine cream cheese, butter, brown sugar, powdered sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. \u00a0Continue to beat until light and creamy. \u00a0Fill piping bag with frosting and swirl over the top of the mini-cakes.
\nIf desired, crush some ginger cookies in a zip-top bag, (I like Anna’s Ginger Thins), with a rolling pin and sprinkle on top of frosted cakes. \u00a0Add a little Wilton sugar leaf<\/a> to finish each one.<\/span><\/p>\n

\"Pumpkin<\/a><\/p>\n

\t\n
Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting<\/div>\n
<\/div>\n
Recipe Type<\/span>: Dessert<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
Cook time:
Total time:
Serves: 4 dozen<\/span><\/div>\n
Bite-size Pumpkin Mini Cakes will be ideal for your holiday buffet, swirled with creamy Brown Sugar Cream Cheese Frosting and sprinkled with ginger cookie crumbs.<\/div>\n
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Ingredients<\/div>\n