Gifts from the Kitchen, Mini Pumpkins w/brown sugar glaze

I made these little pumpkin spice cakes for a sweet treat watching the game last weekend

I make this recipe every fall because it’s so versatile.  The cakes are not overly sweet so these appeal any time of the day, breakfast, afternoon snack, dessert

I bought this pan a while ago at Williams Sonoma, which is another reason I make these little pumpkins every Fall!  You can put two together to form one big pumpkin but I prefer to serve them cupcake style,  and with the flat side down, they still look like pumpkins.

And, these little cuties make a great GIFT FROM THE KITCHEN!  Topped with a “caramel pecan acorn” and nestled in a cute cupcake paper to hold all the drippy brown sugar icing, these cakes are easy to box up for travel.  They don’t need refrigeration either!

The recipe is easy and goes together very quickly.  Beat the eggs with sugar and oil

Stir in pumpkin pie filling and vanilla

Combine the dry ingredients and add to the batter

Spray cupcake or muffin tin well with Baker’s spray [oil spray combined with flour] and fill 2/3 full of batter.  Bake for 16-18 minutes

Let the pumpkins cool before topping with brown sugar icing, then just pour it over the top and let it drizzle down the sides.

The caramel pecan acorns are a fast and easy garnish, just melt a little caramel with a drizzle of cream and dip them in!

Top the pumpkins!

I am saving some for us!

This recipe is on my Bucket List this month as

MINI PUMPKIN CAKES with Brown Sugar Icing

Course Brunch, Dessert
Cuisine American


  • muffin pan or mini bundt cake pan


Pumpkin Cakes

  • 3/4 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs lightly beaten
  • 1 cup canned pumpkin pie filling
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice or freshly ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Brown Sugar Icing

  • 1/2 cup butter 1 stick
  • 1 cup brown sugar a little more if you like thicker icing
  • 1 tablespoon cream or half & half
  • 1 teaspoon vanilla extract
  • pinch of salt

Caramel Pecan Acorns

  • caramel candies
  • milk or cream



  • Preheat oven to 325-degrees F
  • :
In a mixing bowl, combine the sugar, oil and eggs; mix well.
  • Stir in pumpkin and and vanilla.
  • Combine flour cinnamon, baking powder, baking soda and salt;
  • stir into liquid ingredients just until moistened.
  • Portion into greased pan, filling cups just a bit more than 1/2 full.
  • Bake at 325 F for about 15 to 18 minutes, until toothpick inserted in center comes out clean.
  • Cool on baking rack for 10 minutes before removing from pan.
  • Allow to cool completely before adding icing.

Brown Sugar Icing

  • Melt butter over medium heat, stir in cream, salt and sugar.
  • Stir well until blended. Remove from heat and stir in vanilla.
  • Beat with a spoon until the icing cools and thickens a bit.
  • Place cakes on a plate or in cupcake papers. Spoon icing over tops, and allow to drip down sides.  Allow icing to firm up a little before covering loosely for storage, or ideally under a cake dome.  Makes 12

Caramel Pecan Acorns

  • Microwave 3-4 caramels with a dash of cream until just melted. Dip largest end of pecan into caramel to look like the top of an acorn.
Keyword caramel pecan acorns, Fall, lemon mini bundt cakes, Mini pumpkin cakes with brown sugar icing, pumpkin pie cakes, Thanksgiving

Tuck these cakes into a little box  [Hobby Lobby]

And you have a great GIFT FROM THE KITCHEN!

I hope you enjoy these easy peasy Pumpkin bites!

I’m joining the Tablescaper for SEASONAL SUNDAY
Between Naps on the Porch for METAMORPHIS MONDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK?
Savvy Southern Style for WOW US WEDNESDAY
Between Naps on the Porch for TABLESCAPE THURSDAY
Rattlebridge Farms for FOODIE FRIDAY

The Everyday Home for “Better Late than Never” Thanksgiving inspirations

Alderberry Hill for Make the Scene Monday

The Dedicated House for Make it Pretty Monday

6 Responses to “Gifts from the Kitchen, Mini Pumpkins w/brown sugar glaze”
  1. These cakes look beautiful and sound yummy!

  2. mary says:

    These are bootiful and sound delicious. I have been iso recipes for my mini pumpkin pan. Just checking…did you use pumpkin pie filling as opposed to canned pumpkin?

Check out what others are saying...
  1. […] Mini Pumpkin Bundts with Brown Sugar Glaze […]

  2. […] used a bundtlette pan to make these Mini Pumpkin Spice Bundts with Brown Sugar Glaze, they are topped with a caramel pecan half that looks like an acorn, perfect for your Thanksgiving […]

  3. […] Mini Pumpkin Bundt cakes with Brown Sugar Glaze and a Caramel Pecan Acorn would be a tasty treat for anytime of day~ they would be wonderful for breakfast or brunch, with soup or salad, afternoon tea or dessert […]

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