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Mini Pumpkin Cakes
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Gluten-Free Soy-Free Nut-Free

These mini pumpkin cakes are too cute to resist! Great for Halloween or Thanksgiving treats. Use Pamela’s Chocolate Cake Mix or Pamela’s Classic Vanilla Cake Mix, or try the from-scratch cake recipe below, using our new Artisan Flour Blend.

    • 1 cup Pamela’s Artisan Flour Blend
    • 1 1/2 tsp pumpkin pie spice
    • 1/2 tsp baking powder
    • 1/4 tsp soda
    • 1/4 tsp salt
    • 1/3 cup unsalted butter
    • 1/2 cup sugar
    • 1 lg egg
    • 1 tsp vanilla
    • 1/2 cup sour cream
    • GLAZE
    • 1 1/2 c. powdered sugar
    • 2 TBSP unsalted butter-melted
    • 2 TBSP water
    • orange food coloring
    • licorice twists for stems – we like Candy Tree Gluten Free Organic Licorice Twists. Remember, many licorice products contain gluten so be sure to check the ingredients in advance.

    Preheat to 350°. Spray pans.

    Mix first 5 ingredients. Beat butter with sugar until fluffy. Beat in egg and vanilla. Add dry ingredients and sour cream alternately in two batches. Bake in center of oven for 25 minutes in mini-Bundt pan.

    When cool, dip pumpkins into glaze and coat completely.

    Recipe adapted from Food & Wine Magazine.

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Amber 10/287/2019 10/15/2019
What is the recipe when you use the vanilla cake mix? Thanks
Hi Amber,
You can really use any cake recipe and bake it the mini bundt pans. This is the recipe you could use with the Vanilla Cake Mix:
Classic Vanilla Cake
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Diane 09/271/2019 09/29/2019
Do you know what I could use as a replacement for the sour cream, in order to make this recipe dairy free? Not sure what would be the best choice-thanks!
You could try a dairy-free sour cream or dairy-free unsweetened yogurt.
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