These Mini Pumpkin cakes with Coconut Cream Frosting are the perfect Fall dessert recipe. Served inside mini pumpkins, these unique, delicious pumpkin cakes are sure to impress. Perfect as a thanksgiving dessert, halloween recipe or simple a wonderful autumn/ fall dessert recipe!
Yes, it’s officially that time of year again. The leaves are beginning to fall, the weather is beginning to turn and , most importantly, Pumpkins are here for all our autumn/ fall dessert, thanksgiving and halloween treats recipes! So to get started with this years pumpkin recipes are these delicious mini pumpkin cakes, served inside mini pumpkins! Because, why not?! Plus they’re served with a delicious coconut cream frosting and topped with some pecans and date syrup for a delicious sweet/savoury dessert experience.
Mini pumpkin recipes are some of my favourite to come up with because I just love how these cuties look on the dinner table. Last Autumn/ fall it was my Tumeric and Ginger Spiced Pumpkin Soup and this year, Ive decided to go a little sweeter.
Even though I love to make desserts and sweet treats, I’m actually not a massive sweet tooth , so this dessert is a brilliant mix of sweet and savoury to create a delicious, semi-sweet dessert. And they are sure to be a statement piece on your table ( which is why they could make for the perfect halloween or thanksgiving desserts!).
Traditionally, pumpkin cake is often served with a sweet caramel frosting. However, as this cake is a funky sweet/savoury combination, I’ve used an unsweetened creamy coconut cream frosting. However, feel free to a dd a bit of your favourite sweetener, like some maple syrup, to the coconut cream , if wanted.
For other Fall Recipe inspiration check out my recipes for this Vegetarian One-Pot Pasta bake, Vegan Chocolate Cherry ‘Black Forest’ Tart, Healthy Rainbow Zucchini Boats, Creamy Vegan Thai Green Curry, or even my Vegan Pumpkin Pie Recipe.
How to make these mini pumpkin cakes:
When you first see the ingredients list/ photo, this recipe may seem a little bit daunting but it’s actually super simple! In fact, You can have 10 of these fun mini pumpkin cakes served up within an hour!
In fact, the longest part of the process is probably preparing the pumpkins in the first place. This is the first step; cut off the tops of the pumpkins and remove the seeds. You might have to remove a bit of the flesh too, in order to create bowls to hold your cake mix.
In a seperate bowl, whisk the four eggs then add the melted coconut oil, vanilla extract and pumpkin puree. Whisk again.
Combine the wet ingredients into the dry ones and mix well till thoroughly combined.
Arrange the pumpkins on a baking tray and fill them up with the cake batter. Note* You may want to lightly oil the pumpin flesh first with some coconut oil for a deeper baked colour, although this isn’t necessary. Also, for a sweeter treat you can rub some coconut sugar and cinammon onto the flesh too for more of a caremalised baked pumpkin.
Bake for 30 mins at 170ºC (fan-assisted). Let them cool off before decorating them. As you can see , the cake top ends up very dark because of the long baking time. This is why some may choose to pre-bake the pumpkin for 10 minutes first and then the baking time can be reduced by a few minutes.
However, as we’re going to cover the cake with delicious coconut cream frosting, I like to chuck everything into the oven at once and save myself an extra step. ( although if your pumpkins are all very different sizes then the larger ones may need some extra time, regardless!)
As the cakes are cooling, you can then whisk up the coconut cream to make the frosting. As I said above, I decided not to bother with using any sweetener in the Whisk the coconut cream to make the frosting.
Using a piping bag, top each pumpkin cake with the coconut cream.
Then sprinkle the mini pumpkin cakes with some pecan nuts and date syrup. Voila! Delicious mini pumpkin cakes served inside pumpkins, with a coconut cream frosting and topped with pecans and date syrup! Perfect for thanksgiving, halloween or any other day of the week this autumn/ fall.
- 9-12 Mini pumpkins
- 2 cups wholewheat flour
- 3 tsp baking powder
- 1 tsp salt
- 1.5 tsp ground cinnamon
- 2 tsp pumpkin pie spice* (1/2 teaspoon nutmeg, cloves, allspice & ginger)
- 1 cup coconut oil
- 4 Clarence Court Burford Brown eggs
- 1 cup brown sugar2 cups pumpkin puree (check my recipe here)
- 1.5 tsp vanilla extract
- Coconut cream for frosting
- Pecan nuts
- Date syrup
- Cut the tops of the mini pumpkins and remove the seeds. You might have to remove a bit of the flesh too, in order to create bowls. *
- To prepare the cake batter, start by mixing the flour, sugar, baking powder, spices and salt.
- Whisk the four eggs then add the melted coconut oil, vanilla extract and pumpkin puree. Whisk again.
- Add the wet ingredients into the dry ones and mix well.
- Fill the pumpkins bowl with the cake batter. **
Alternatively, you can pour the whole batter into a cake or bread tin.
- Bake for 30 mins at 170ºC (fan-assisted). Let them cool off before decorating them.
- Whisk the coconut cream to make the frosting.***
- Using a piping bag, top each pumpkin cake with the coconut cream. Then sprinkle some pekan nuts and date syrup.
* Depending on if you have larger pumpkins or pumpkins of various sizes, it may work better to pre-bake the pumpkins while preparing the cake batter.
** While it's not necessary, to make your baked pumpkins slightly more 'caramelized' and sweet, simply rub a little coconut oil and sugar into the flesh before baking.
*** For a sweeter frosting, feel free to add a bit of your favourite sweetener, such as maple syrup, to the coconut cream.
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