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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