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 simply a wonderful autumn/fall dessert!
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. *
Mix 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.
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.**Alternatively, you can pour the whole batter into a cake or bread tin.*** For a sweeter frosting, feel free to add a bit of your favourite sweetener, such as maple syrup, to the coconut cream.