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Mini Pumpkin Cakes

Mini Pumpkin Cakes

Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
8
Featured Spices and Teas
Advieh Advieh Roast Chai Roast Chai Cinnamon Toast Spice Cinnamon Toast Spice Kashmiri Curry Kashmiri Curry Kashmiri Garam Masala Kashmiri Garam Masala Gingerbread Spice Gingerbread Spice Pacific Flake Sea Salt Pacific Flake Sea Salt Poudre Douce Poudre Douce Pumpkin Pie Spice Pumpkin Pie Spice Ras El Hanout Ras El Hanout Pakistani Curry Pakistani Curry
Difficulty
Moderate

About the Author

WS

World Spice

About this Recipe

Experience the rich history and cozy flavors of fall with our Poudre Douce Pumpkin Cakes. This spice blend has ancient origins in medieval Europe, where 'Poudre Douce,' meaning 'sweet powder' in French, was a cherished culinary secret. It added warmth and sweetness to dishes during times when sugar was a luxury. Our Pumpkin Cake pays homage to this tradition, blending the earthy sweetness of pumpkin with baking spices like ginger, cinnamon, and nutmeg. Each moist, perfectly sweet bite is a reminder of why we adore autumn. 

Instructions

1
Preheat your oven to 350°F (175°C) and grease your mini autumnal-shaped molds.
2
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
3
Add the pumpkin puree, egg, poudre douce spice blend, and vanilla paste to the butter-sugar mixture. Mix until well combined.
4
In a separate bowl, whisk together the flake salt, baking soda, and all-purpose flour.
5
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be careful not to overmix, as this can make the cakes tough.
6
Spoon the batter into your greased mini autumnal-shaped molds, filling each about two-thirds full.
7
Place the molds on a baking sheet for easy handling and to catch any potential drips.
8
Bake in the preheated oven for 15-20 minutes, or until a toothpick or cake tester inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven and the size of your molds, so keep a close eye on them.
9
Once done, remove the mini pumpkin cakes from the oven and allow them to cool in the molds for a few minutes.
10
Carefully remove the cakes from the molds and place them on a wire rack to cool completely.

Notes & Tips

Flavor Alternatives

Also delicious with Pumpkin Pie Spice, Kashmiri Curry, Roast Chai, Gingerbread Spice, Pakistani Curry, Advieh, Ras el Hanout, Cinnamon Toast Spice and Kashmiri Garam Masala.

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