This recipe and photos were developed in partnership with Style Sweet Daily
"Chocolaty, nutty, streusel, or swirled - why choose one when you can have them all? The base recipe makes three different Pumpkin Mini Loaf Cakes. Fold in your favorite add-in and top them with crumbles, crunchies, or creamy finishes.
This recipe is great for curing all different types of cravings. My kids will always pick chocolate chip while I love streusel on just about everything. Some things just aren’t meant to be shared. So go ahead - dive into your own personal mini cake!
What I love about baking a great pumpkin cake in mini loaf pans is that instead of having to share a large loaf, everyone gets their own. Who doesn’t love their own personalized little cake? Using my Silpat Mini Loaf Mold makes the whole process such a breeze too - no need to grease or flour all the little pans and they pop out so easily!" - Tessa Huff, Style Sweet Daily
Pumpkin Mini Loaf Cakes
makes 9 mini cakes
1 1/2 cups all-purpose flour
2/3 cup granulated white sugar
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon grated nutmeg
1 cup pumpkin puree
1/2 cup unsalted butter, melted and cooled
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 large egg
1 egg yolk
1/3 cup chocolate chips
1/3 cup chopped pecans
For the streusel
1/4 cup rolled oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, diced and cold
For the vanilla glaze
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/4 teaspoons vanilla extract
For the cream cheese icing
3 tablespoons unsalted butter, softened
3 tablespoons cream cheese, softened
1 1/2 cups confectioners’ sugar
2 teaspoons milk
caramel sauce, optional
Preheat the oven to 350°F. Place Silpat Perfect Mini Loaf Mold on top of a baking sheet and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, stir together the pumpkin puree, melted butter, milk, and vanilla until smooth. Add the egg and egg yolk and mix until combined.
Add the wet mixture into the dry mixture and stir until combined with a large rubber spatula.
Evenly divide the batter into three bowls (use a kitchen scale for accuracy). To two of the bowl, fold in the chocolate chips and pecans until evenly distributed.
In a small bowl, mix together the oats, flour, brown sugar, salt, and cinnamon for the streusel. Add the cold butter and cut it into the butter with your fingertips or the tines of a fork until the mixture resembles shaggy clumps.
Fill Silpat Perfect Mini Loaf molds with the batter - 3 plain, 3 chocolate chip, and 3 pecan. Fill the pans about 3/4 of the way full and smooth out the tops with a spatula or the back of a spoon. Top the plain batter with the streusel topping until completely covered.
Bake for 23 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the mini cakes to cool in the Silpat Mini Loaf mold for about 20 minutes before removing the cakes. Cool completely before frosting.
Before serving, make the vanilla glaze and cream cheese frosting. For the glaze, whisk everything together in a small bowl until smooth. Add more milk as needed. The glaze should be thick enough to cling to the streusel topping but thin enough to be drizzled off a spoon.
Because it is such a small amount, it is best to make the cream cheese frosting with a hand mixer instead of a stand mixer (a wooden spoon also works!). Mix together the butter and cream cheese until smooth. Add the sugar and mix on low to combine. Add the milk and mix on medium-low until fluffy.
Frost the pecan cakes with the cream cheese frosting. If using, drizzle on the caramel sauce then gently swirl together with the back of a spoon.