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Thanksgiving Recipe: Mini Pumpkin Cakes with Chocolate Frosting

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This year, in my virtual Thanksgiving meal that I’m making for you, I’m serving an Arugula, Brie, and Cranberry Crostini as an appetizer. The cheese and berry flavors, combined with the crunchy bread, and topped with the spice from the arugula will get your tastebuds excited for the main course.

For the side dish, I’m taking the traditional green bean casserole and freshening it up a bit. Please take a spoonful of this Fresh Green Bean Casserole and prepare for the man of the hour — the Rosemary Roast Turkey. After you enjoy the appetizer, side dish, and turkey, be sure to grab one of these cute Mini Pumpkin Cakes with Chocolate Frosting from the dessert tray to complete your Thanksgiving feast.

Mini Pumpkin Cakes with Chocolate Frosting

Instead of the traditional pumpkin pie on Thanksgiving, these mini pumpkin cakes are super cute and full of flavor. You can even put these cakes in wrapping and send your Thanksgiving dinner guests home with them.

Thank you for celebrating Thanksgiving with Mom It Forward! I hope you enjoyed the feast!

Mini Pumpkin Cakes with Chocolate Frosting

Mini Pumpkin Cakes with Chocolate Frosting

Ingredients:

  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 can of chocolate frosting
  • 1 cup of chopped pecans

Directions:

  1. Preheat oven to 350 degrees. Place mini cake baking containers in a 9x13 baking dish. If you don't have mini cake baking containers, prepare a muffin dish with liners.
  2. Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
  3. Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
  4. Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
  5. Pour the batter into the baking containers or liners.
  6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool before removing from the dish or frosting.
  8. Frost when cooled and sprinkle the frosting with chopped pecans.

What is your favorite pumpkin treat to enjoy during the fall season?

Jen Tilley has an insatiable appetite for all things related to baking and cooking. She is the author, photographer and recipe developer on How To: Simplify, a blog that shares tips, tricks and recipes to simplify life in the kitchen. She enjoys sharing recipes that require very few ingredients and only a small amount of prep and cook time, all of which make time spent in the kitchen simple and enjoyable. Find her online at How To: Simplify@HowToSimplify, and Jen Tilley Photography.

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3 Responses to “Thanksgiving Recipe: Mini Pumpkin Cakes with Chocolate Frosting”

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