Frosted Pumpkin Cake! (Single Serve)
These mini single serve frosted pumpkin cakes are SO delicious!!! I love to make these for dessert on Thanksgiving, that way each family member gets their own cake! This cake is incredibly moist and topped off with a thick and creamy frosting!
*Recipe will make 2 pumpkin cakes*
-1/2 cup all purpose flour
-1/2 teaspoon ground cinnamon
-1/2 teaspoon baking powder
-1/4 teaspoon baking soda
-Pinch of ground ginger
-1/4 cup organic canned pumpkin (not pumpkin pie)
-1/4 cup granulated sugar
-3 tablespoons salted butter (softened)
-2 tablespoons salted butter (softened)
-1/4 teaspoon vanilla extract
-1 tablespoon oat milk (any milk will work)
-3/4 cup & 2 tablespoons powdered sugar
-Preheat oven to 350 F and take out 2 6oz ramekins.
-In a small bowl add the flour, cinnamon, baking powder, baking soda, and ginger. Stir to combine.
-In a medium bowl add the pumpkin, sugar, and butter. Mix with a spoon until combined.
-Then whisk in the egg.
-Pour the flour mixture in and stir until fully combined.
-Pour the batter equally into 2 6oz ramekins.
-Bake for 25 minutes.
-Take out and let cool completely.
-Once cooled, make the frosting.
-In a small bowl add the powdered sugar, vanilla, milk, and butter. Using a hand mixer, mix on medium speed until thick and smooth.
-Smear the frosting on top of the pumpkin cake and sprinkle the top with a little cinnamon sugar.
-Serve and ENJOY!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet