14 May Mini Pumpkin Cakes With Coconut Glaze
Who says pumpkin is only for fall? I say eat pumpkin as much as you want throughout the year. It’s delicious! Enjoy the spice and make some of these soft pumpkin cakes today!
Mini Pumpkin Cakes With Coconut Glaze
- 3/4 cup pumpkin puree
- 1 cup fair trade brown sugar
- 1/3 cup coconut oil in melted state
- 1/4 cup unsweetened coconut milk
- 2 tbsp molasses
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp allspice
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- pinch salt optional and to taste
- 1 cup plus 2 tbsp all-purpose flour
- 2 tsp baking powder
- 2 cups powdered sugar
- 1/4 cup coconut oil
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- pinch of salt
Preheat oven to 375F.
In a large mixing bowl, combine all ingredients through optional salt, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 27 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow cake to cool in pan for at least 30 minutes, While cake cools, make the frosting.
In a large mixing bowl, combine confectioners’ sugar, coconut oil, milk and vanilla extract.
Turn frosting out onto cooled cake, smoothing the top lightly with a spatula.