Pumpkin Spice Mini Cakes Recipe

Whenever I make meringues, I always save the yokes to make sponge cake! A traditionally British tea cake, that is extremely light, fluffy, and sweet calls for egg yokes, which means we get two desserts in one!

Being fall, I decided to try to add pumpkin and holiday spices to a basic sponge recipe, and they turned out beautifully! If you follow me on Instagram, I showed off my new “autumn” baking pan, asking what recipes everyone would like to see from these adorable shapes.

Pumpkin Spice Sponge Cakes are the perfect Thanksgiving and Christmas dessert! A break from pie, fudge, and more complicated bakes, these light sponges are perfect with tea or to satisfy a sweet tooth after a big meal.

This is the first option! These cakes are plenty sweet, no need for filling, though stiffly whipped cream and a little pumpkin or apple butter would be divine in the center. These can act a sweet treat for a play date, a Thanksgiving dessert that isn’t pie, or a potluck dessert option for holiday parties!

These can be made in a standard muffin tin, but the autumn shapes add some serious style to an otherwise undecorated sponge. I used minimal pumpkin puree, to avoid the moisture and weight of the puree weighing the sponges down (they’re supposed to be delightfully fluffy). The recipe could probably handle double the listed pumpkin, but I wanted to be on the safe side with the texture. The flavor is of sweet and fall spices as you chew, then a lovely, subtle aftertaste of pumpkin.

Pumpkin Spice Sponge Cakes are the perfect Thanksgiving and Christmas dessert! A break from pie, fudge, and more complicated bakes, these light sponges are perfect with tea or to satisfy a sweet tooth after a big meal.

You’ll need:

    • Autumn Cakelette Pan
    • Coconut Oil
    • 2 tbls pumpkin puree (freshly baked or canned)
    • 1/2 tsp Pumpkin Pie Spice
    • 3 egg yokes
    • 2 tbls hot water
    • 1/2 cup sugar
    • pinch of salt
    • 3/4 cup self-rising flour
    • 1/2 tsp vanilla
    • 2 tbls milk

Pumpkin Spice Sponge Cakes are the perfect Thanksgiving and Christmas dessert! A break from pie, fudge, and more complicated bakes, these light sponges are perfect with tea or to satisfy a sweet tooth after a big meal.Pumpkin Spice Sponge Cakes are the perfect Thanksgiving and Christmas dessert! A break from pie, fudge, and more complicated bakes, these light sponges are perfect with tea or to satisfy a sweet tooth after a big meal.

Pumpkin Spice Mini-Cakes Recipe

  1. Preheat oven to 350° F.
  2. Grease your tin with coconut oil (my secret non-stick weapon)
  3. Beat egg yokes and hot water until creamy, then add sugar a spoonful at a time.
  4. Add vanilla, salt, pumpkin, and spices. Continue beating (I made it by hand, but you can always use a mixer).
  5. Fold in the milk and flour, alternating until fully mixed.
  6. Fill cups 3/4 full and bake for 20-30 minutes, until a skewer comes out clean.
  7. Let cool.
  8. Dust with powdered sugar or cut in half and add whipped cream.

If you’re new to baking, or don’t know what “folding in the flour” means, I highly recommend watching The Great British Baking Show! This is the most calming “competitive” TV show I’ve ever seen.

The hosts are hilarious, the contestants are actually NICE to each other, everyone helps everyone, and the the set of rolling English estates, lambs frolicking nearby, and pastel colors of the baking tent make for a wonderfully relaxing show that actually teaches you a lot about baking, and WHY we do things we do in the chemistry of baking. Highly recommend as an unwind from the bustle of Thanksgiving and Christmas parties!

These disappeared in one afternoon at my house! A simple and delicious alternative to pie for holiday parties, I hope your family enjoys these as much as we do. They are also lovely with a cup or tea or coffee. What if you favorite holiday dessert?

Hugs,

Please follow and like us: