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  • Jessica Larit

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*

Ingredients:

-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)

-1 egg

Frosting:

-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

Next Step:

-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




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