If you’re craving a cozy, spiced treat that feels like a warm hug, you’re going to love this Cinnamon Maple Pumpkin Tiny Cakes Recipe. These delicate little cakes pack all the best fall flavors into bite-sized perfection. Imagine tender pumpkin sweetness combined with cinnamon and a subtle hint of maple syrup, baked to golden goodness—it’s a mini celebration of the season in every morsel. They’re incredibly easy to make, charming to serve, and absolutely irresistible, whether you’re hosting a get-together or just need a comforting snack for yourself.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each add something special—whether it’s the rich moisture from pumpkin, the warm spice of cinnamon, or the natural sweetness from maple syrup. Together, they create a texture and flavor that’s both tender and deeply satisfying.
- 1 cup canned pumpkin purée: Adds moistness and that unmistakable pumpkin flavor with vibrant color.
- 2 large eggs: Bind the batter together and provide structure.
- 1/3 cup pure maple syrup: Infuses natural sweetness with a touch of caramel complexity.
- 1/3 cup brown sugar (packed): Enhances warmth and adds a slight molasses richness.
- 1/4 cup vegetable oil: Keeps the cakes tender and perfectly moist.
- 1 teaspoon vanilla extract: Adds fragrance and rounds out the flavors beautifully.
- 1 cup all-purpose flour: Creates the cake’s structure and light crumb.
- 1/2 teaspoon baking soda: Helps the cakes rise and stay fluffy.
- 1/2 teaspoon baking powder: Provides extra lift for a light texture.
- 1 teaspoon ground cinnamon: The star spice for a warm and cozy note.
- 1/4 teaspoon ground nutmeg: Adds a subtle, spicy earthiness.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- Optional: powdered sugar or maple glaze for topping: Perfect for a pretty finishing touch and extra sweetness.
How to Make Cinnamon Maple Pumpkin Tiny Cakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or line mini cake molds for easy removal later. Setting this up first makes the baking process smooth and hassle-free.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin purée, eggs, maple syrup, brown sugar, vegetable oil, and vanilla extract until you have a smooth, consistent mixture. This blend brings together the moist, flavorful base your tiny cakes need.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift or stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the spices and leavening agents are evenly distributed throughout your batter.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix; a few lumps are perfectly fine. Overmixing can lead to tougher cakes, and we want these to be delightfully tender and soft.
Step 5: Fill the Mini Molds and Bake
Spoon the batter into your prepared mini muffin tin or molds, filling each about three-quarters full to allow room for rising. Bake in your preheated oven for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Finish
After baking, allow the tiny cakes to cool in the pan for about 5 minutes, then transfer them onto a wire rack to cool completely. Once cool, dust them with powdered sugar or drizzle with a maple glaze if you like a bit of sparkle and sweetness on top.
How to Serve Cinnamon Maple Pumpkin Tiny Cakes Recipe
Garnishes
These tiny cakes are lovely dusted with a light sprinkle of powdered sugar for a snowy effect or drizzled with a maple glaze to highlight the maple flavor in every bite. You can also add a dollop of whipped cream or a sprinkle of crushed pecans for extra texture and decadence.
Side Dishes
Serve these alongside a warm cup of spiced chai, hot apple cider, or even a rich cup of coffee to enhance their cinnamon and maple notes. For an indulgent breakfast, pair them with creamy yogurt and fresh fruit to balance out the sweetness.
Creative Ways to Present
Arrange these tiny cakes on a rustic wooden platter with autumn leaves or cinnamon sticks for a festive fall centerpiece. For parties, pop them into decorative mini cupcake liners or package a few in small gift boxes tied with twine for charming homemade treats.
Make Ahead and Storage
Storing Leftovers
Keep your tiny cakes fresh by storing them in an airtight container at room temperature for up to three days. This helps retain their moisture and tenderness so each bite feels freshly baked.
Freezing
Want to enjoy these treats later? Freeze the cooled cakes in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to two months and thaw quickly at room temperature.
Reheating
To warm the mini cakes without drying them out, pop them in a microwave for about 15 to 20 seconds or gently heat in an oven at 300°F (150°C) for 5 minutes. This refreshes their soft texture and brings back their fresh-from-the-oven charm.
FAQs
Can I substitute canned pumpkin with fresh pumpkin?
Yes, you can use fresh pumpkin purée, but be sure to cook and puree it thoroughly before measuring. Fresh pumpkin can have more moisture, so you might need to adjust flour slightly to keep the batter consistency right.
Is there a gluten-free version of this recipe?
Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum or another binding agent. The texture might differ slightly but the flavor will still be fantastic.
Can I use honey instead of maple syrup?
Honey can be used as a substitute, but it will alter the flavor slightly and may make the batter a bit thicker. It’s best to use pure honey and adjust the amount to taste.
How long do the tiny cakes stay fresh?
Stored properly in an airtight container at room temperature, they stay fresh for about three days. They can also be refrigerated if you want to keep them longer, but bring them back to room temperature before serving.
Can I make these cakes dairy-free?
Yes! This recipe is naturally dairy-free since it uses vegetable oil instead of butter. Just make sure any optional toppings, like whipped cream or glaze, are also dairy-free if needed.
Final Thoughts
Once you try these irresistible Cinnamon Maple Pumpkin Tiny Cakes Recipe, they’re sure to become a beloved seasonal staple. Perfectly sized for sharing or sneaking a little indulgence anytime, they bring cozy fall flavors into your home with ease and joy. Don’t wait for a special occasion—bake a batch today and let these tiny cakes brighten your snack time in the most delicious way.
Print
Cinnamon Maple Pumpkin Tiny Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Maple Pumpkin Tiny Cakes are moist, flavorful mini treats perfect for fall gatherings or snack time. Made with pumpkin purée, warm spices, and sweetened naturally with maple syrup and brown sugar, these bite-sized cakes bake to golden perfection and can be dusted with powdered sugar or drizzled with a maple glaze for added sweetness.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar (packed)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Topping
- Powdered sugar or maple glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease or line a mini muffin tin or mini cake molds to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, eggs, pure maple syrup, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together or mix the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly distributed.
- Mix Batter: Add the dry ingredient mixture to the wet ingredients. Stir gently just until combined, being careful not to overmix to ensure tender cakes.
- Fill Molds: Spoon the batter evenly into the prepared mini muffin or cake molds, filling each about three-quarters full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Add Toppings: Once cooled, dust the tiny cakes lightly with powdered sugar or drizzle with maple glaze if desired, enhancing their sweet aroma and flavor.
Notes
- These mini cakes are ideal for fall-themed gatherings and make convenient bite-sized treats for lunchboxes.
- Store in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze the cakes in a sealed container and thaw before serving.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Ensure not to overmix the batter to keep the cakes light and fluffy.
