This mini pumpkin gingerbread cake recipe is the perfect fall delight. They are full of pumpkin and gingerbread and go perfectly with a Starbucks pumpkin spice latte.
This pumpkin gingerbread cake recipe is the perfect addition to Fall and is one of my favorite things this time of year. All the warm spices and fall flavors that are sure to bring HAPPY with this pumpkin gingerbread recipe.
Fall is here you guys and you know what that means... PSL (Pumpkin Spice Lattes)!! Yes! Fall makes me so HAPPY! Does it get any sweeter than waking up to a crispy Fall morning, in your cozy socks, enjoying a PSL, reading the paper, and digging into a pumpkin gingerbread cake?? I think not.
This is a family favorite throughout Fall through Thanksgiving.
Pumpkin Spice Latte
Last week, I was strolling the aisles of Target looking to add a bit of Fall to the house when I came across something pretty mind-blowing. You can now make Pumpkin Spice Lattes at home. WHAT??
Have I been living under a rock or something? Truly, I must be because why would not I have thought of that before? I love #FallForStarbucks so much and PSLs are my jam.
Of course, I found myself with a cart full of great Fall goodies. I am all about the golds, coppers, oranges, and navy this fall and even found these great wide-mouth mixing bowls with copper handles that I absolutely love for Fall baking. Speaking of baking, who's ready to make my new Fall favorites?
Mini Pumpkin Ginger Bread Cakes
They are pumpkin bread, they are gingerbread muffins, and they are mini, which means you can have more than one (who's looking) without guilt. These little ladies are a great blend of pumpkin and gingerbread and so moist that they can be enjoyed for breakfast, lunch, or dinner.
What I love about these delicious pumpkin gingerbread muffins is that they are not made with heavy ingredients like vegetable oil, dark brown sugar, or melted butter. It's a quick bread-type recipe and my family loves it.
All the gingerbread flavors and
With a few steps and some fabulous mixing bowls :), you can be eating these this afternoon. Here's how you make them! Grab the precise ingredients in the recipe card at the bottom.
Ingredients
Cake
- Pumpkin Puree
- Sugar
- Molasses (Unsulphured)
- Minced Crystalized Ginger
- Minced Fresh Ginger
- Eggs
- All-Purpose Flour
- Ground Cloves
- Water
- Baking Soda
Frosting
- Powdered Sugar
- Plain Greek Yogurt
- Vanilla Extract
- Cinnamon
How to Make Pumpkin Gingerbread
Cake
- Preheat oven to 325 degrees. Generously spray your muffin or mini bunt loaf pan. Note, even if it's a non-stick, still spray the prepared pan.
- In a large bowl combine the wet ingredients - the pumpkin purée, sugar, molasses, crystalized ginger, ginger, and eggs.
- In a medium bowl, whisk together the dry ingredients - combine flour and cloves.
- Add the pumpkin mixture to the flour mixture and whisk. If using a stand mixer with the paddle attachment on medium speed.
- In a small saucepan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the hot water baking soda liquid to the batter and combine with a wooden spoon or rubber spatula until fully combined. Mix on low speed in the mixer.
- Transfer the batter to the baking pan and then into the oven.
- The baking time is approximately 45 minutes. Using a toothpick inserted it into the center of the cakes and if the center comes out clean, they are done.
*This recipe works well in this mini bunt pan or traditional nine inch loaf pan.
Making Cinnamon Frosting
- In a small bowl, whisk together the powdered sugar, yogurt, vanilla, and cinnamon.
- Once the cakes are cool and at room temperature, drizzle the simple glaze over the top on a wire rack. Make sure you have some parchment paper underneath to catch anything over-drip.
The combination of ginger cinnamon and pumpkin makes for the perfect holiday season dessert!
Tips for Customizing
- Substitute pumpkin pie spice for the nutmeg to give it a more PSL flavor.
- Change out the cinnamon frosting for a
And if I was you, I'd head over to Target, grab yourself your favorite FALL-inspired Starbucks flavor, make yourself a cup and enjoy these babies for breakfast tomorrow!
HAPPY FALL and HAPPY BAKING!
Other Fall-Inspired Recipes You'll Love
- CARAMEL APPLE COCKTAIL
- 15+ EASY FALL APPETIZERS
- CRANBERRY WATERMELON CHAMPAGNE COCKTAIL
- 10 FALL-INSPIRED CUPCAKES
- FALL SANGRIA RECIPE: SPICED APPLE SANGRIA
Mini Pumpkin Gingerbread Cakes
Ingredients
Cake
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- I Cup Molasses (Unsulphured)
- 1 Tablespoon Minced Crystalized Ginger
- 2 Tablespoons Minced Ginger
- 2 Eggs
- 3 Cups All-Purpose Flour
- ¼ Teaspoon Ground Cloves
- 1 Cup Water
- 1 Tablespoon Baking Soda
Frosting
- 1 Cup Powdered Sugar
- 2 Tablespoons Plain Greek Yogurt
- ½ Teaspoon Vanilla
- ¼ Teaspoon Cinnamon
Instructions
- Pre-Heat oven to 325 degrees. Generously spray your muffin or mini bunt cake pan. Note, even if its a non-stick, still spraying the pan.
- In a large bowl, whisk together the pumpkin, sugar, molasses, crystalized ginger, ginger and eggs.
- In another bowl, whisk together flour and cloves.
- Add the pumpkin mixture into the flour mixture and whisk.
- In a small sauce pan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the water baking soda liquid to batter and whisk until fully combined.
- Transfer batter to baking pan and then into the oven.
- Bake for approximately 45 minutes. Insert a toothpick into the cakes and if comes out clean, they are done.
- In a small bowl, whisk together the powdered sugar, yogurt, vanilla and cinnamon.
- Once the cakes are cool, drizzle the frosting over the top.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 341mgCarbohydrates: 73gFiber: 2gSugar: 47gProtein: 5g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
CONNECT WITH MADE WITH HAPPY!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Find and shop my favorite products in my Amazon storefront here!
MINI PUMPKIN GINGERBREAD CAKE RECIPE
PIN IT TO YOUR FAVORITE BOARD ON PINTEREST!
FOLLOW MADE WITH HAPPY ON PINTEREST FOR ALL THINGS HAPPY!
- frosting or even a maple syrup powedered sugar drizzle.
- Bake in a bread loaf to create a true bread receipe.
And if I was you, I'd head over to Target, grab yourself your favorite FALL-inspired Starbucks flavor, make yourself a cup and enjoy these babies for breakfast tomorrow!
HAPPY FALL and HAPPY BAKING!
Other Fall Inspired Recipes You'll Love
- CARAMEL APPLE COCKTAIL
- EASY FALL APPETIZERS
- CRANBERRY WATERMELON CHAMPAGNE COCKTAIL
- FALL-INSPIRED CUPCAKES
- FALL SANGRIA RECIPE: SPICED APPLE SANGRIA
Mini Pumpkin Gingerbread Cakes
Ingredients
Cake
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- I Cup Molasses (Unsulphured)
- 1 Tablespoon Minced Crystalized Ginger
- 2 Tablespoons Minced Ginger
- 2 Eggs
- 3 Cups All-Purpose Flour
- ¼ Teaspoon Ground Cloves
- 1 Cup Water
- 1 Tablespoon Baking Soda
Frosting
- 1 Cup Powdered Sugar
- 2 Tablespoons Plain Greek Yogurt
- ½ Teaspoon Vanilla
- ¼ Teaspoon Cinnamon
Instructions
- Pre-Heat oven to 325 degrees. Generously spray your muffin or mini bunt cake pan. Note, even if its a non-stick, still spraying the pan.
- In a large bowl, whisk together the pumpkin, sugar, molasses, crystalized ginger, ginger and eggs.
- In another bowl, whisk together flour and cloves.
- Add the pumpkin mixture into the flour mixture and whisk.
- In a small sauce pan, bring the water to a boil. Remove from heat and mix in the baking soda. Add the water baking soda liquid to batter and whisk until fully combined.
- Transfer batter to baking pan and then into the oven.
- Bake for approximately 45 minutes. Insert a toothpick into the cakes and if comes out clean, they are done.
- In a small bowl, whisk together the powdered sugar, yogurt, vanilla and cinnamon.
- Once the cakes are cool, drizzle the frosting over the top.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 341mgCarbohydrates: 73gFiber: 2gSugar: 47gProtein: 5g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
CONNECT WITH MADE WITH HAPPY!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Find and shop my favorite products in my Amazon storefront here!
MINI PUMPKIN GINGERBREAD CAKE RECIPE
PIN IT TO YOUR FAVORITE BOARD ON PINTEREST!
FOLLOW MADE WITH HAPPY ON PINTEREST FOR ALL THINGS HAPPY!
