Mini Pumpkin Cakes
Just in time for Halloween, these mini pumpkin cakes are just as festive as they are tasty! These moist, flavorful cakes are even dairy free! Add a glaze for an extra special treat!
Average Rating:
5 / 5, 0 votes

Servings: 1 of 12 Pumpkin Cakes
Prep Time: 15 Minutes Minutes
Bake/Cook Time: 20-25 Minutes Minutes


210 g

Authentic Foods Steve’s GF Cake Flour

2 tsp

Baking Powder

1 tsp

Baking Soda

1 tsp


1 1/2 tsp

Ground Cinnamon

1 1/2 tsp

Pumpkin Pie Spice

1 tsp

Cocoa Powder

180 g

Neutral Oil (i.e. Light Olive Oil, Canola Oil, Avocado Oil, etc.)


Large Eggs

200 g

Brown Sugar

100 g

Granulated Sugar

15 oz (1 can)

Pumpkin Puree

1/2 tsp

Authentic Foods Vanilla Powder

180 g

Chocolate Chips (Optional)


  1. Pre-heat your oven to 350F.
  2. In a bowl, blend Steve’s GF Cake Flour Blend, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, Authentic Foods Vanilla Powder and cocoa powder.
  3. In a separate bowl, whisk the eggs and sugar together, followed by the pumpkin puree then the oil.
  4. Fold the dry ingredients into the wet ingredients, then give a quick mix to blend in any remaining lumps. Then fold in the chocolate chips if you want to add them.
  5. Scoop into small bundt cake pans, large muffin pans (we used Wilton Jack O’Lantern Pan). Bake for 20-25 minutes at 350F or until the center of the cake springs back when pressed.

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