Frankie’s Mini Pumpkin Cakes

fluffy, moist and velvety goodness

1.  Heat the oven to 350°F and arrange a rack in the middle

2.  Place 2 cups of all purpose flour, 1 + 1/3 cup sugar, 1 teaspoon baking soda, 2 teaspoons baking power, 3 teaspoons cinnamon and 1/2 teaspoon of nutmeg; mix until all dry ingredients are combined

3.  In a second bowl whisk 1 can pumpkin puree, 3 eggs, 1 teaspoon of vanilla and 1 cup of canola oil (or coconut oil); mix until all wet ingredients are combined

4.  Whisk both the wet and dry ingredients until smooth and transfer to pan - I used an autumn themed mini bundt pan but you can put in in a muffin pan, loaf pan or even sheet pan

5.  All depending on what type of pan you use for this recipe will determine how long it will need to bake for - the mini cakes took about 25 minutes while I also used the other half of the batter for a loaf that took about 45 minutes. The sheet pan would take about 30-35 minutes but just keep an eye on it and check if it is done with toothpick. However long you wait for it to be done I promise it will be way worth it! It is the perfect compliment to fall.

6. Optional - I topped the mini cakes with a simple cinnamon glaze. Over low heat, mix 1 tablespoon butter, 2 tablespoons milk, 1 teaspoon cinnamon, 1/4 teaspoon vanilla and 1/2 cup powdered sugar

Little note, I added mini chocolate chips, walnuts and pecans to the loaf + it was heavenly