Mini Pumpkin Cake Bites
Isn't everything better mini? Make these tiny pumpkin cakes to serve all holiday season!
Servings: 48 mini cakes
Calories: 74kcal
Ingredients
- 15.25 oz French vanilla cake mix
- 3.4 oz Vanilla Instant Pudding
- 1 tsp pumpkin spice
- 2 tsp cinnamon ground
- 1 tsp baking soda
- ½ cup oil
- 30 oz Pure Pumpkin not pumpkin pie mix
- 3 egg
- Cinnamon chips optional
- Cream Cheese Frosting
Instructions
- Preheat oven to 350℉.
- Mix all dry ingredients together in a bowl.15.25 oz French vanilla cake mix, 3.4 oz Vanilla Instant Pudding, 1 tsp pumpkin spice, 2 tsp cinnamon, 1 tsp baking soda
- Add wet ingredients--oil, pumpkin, and eggs--beating eggs one at a time into the dry mixture.½ cup oil, 30 oz Pure Pumpkin, 3 egg
- Stir until evenly mixed.
- Spray silicone mold with cooking spray.
- Pour batter in the silicone mold filling halfway.
- Place three cinnamon chips in the center of the batter.Cinnamon chips
- Cover the chips with more batter.
- Set the mold on a baking sheet for stability.
- Bake in preheated oven for approximately 25 minutes.
- Top with cream cheese frosting if desired.
Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 114mg | Sugar: 6g