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Picture of a mini maple pumpkin cake

Mini Maple Pumpkin Cakes

A fall treat that embraces favourite festive flavours of maple, pumpkin, cinnamon and vanilla. These little cakes are so delicious and perfect to welcome in the autumn season.
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Ingredients
  

Maple Pumpkin Cake

  • 1 ¼ cup flour gluten free
  • 1 cup non-dairy milk oat milk
  • 1 tbsp cornstarch
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp vanilla extract
  • 2 tsp cinnamon
  • ½ tsp all spice
  • ⅔ cup coconut sugar
  • ½ cup pumpkin puree
  • ¼ cup sunflower oil
  • ¼ cup maple syrup

Maple Pumpkin Glaze

  • ½ cup powdered sugar
  • 2 tbsp maple syrup
  • 2 tsp vegan margarine
  • 1 tbsp pumpkin puree
  • ½ tsp vanilla extract
  • cinnamon to taste
  • salt to taste

Instructions
 

  • Preheat over to 350℉. Grease muffin tin, or mini silicone bunt cake molds. 
  • Add all the dry ingredients to a bowl and mix [1 ¼ c flour, 1 tbsp cornstarch, ½ tsp baking soda, 1 tsp baking powder, ½ tsp sea salt, 2 tsp cinnamon, ½ tsp allspice, ⅔ c coconut sugar].
  • Add all the wet ingredients to a different bowl and mix [1 c oat milk, 1 ½ tsp vanilla extract, ½ c pumpkin puree, ¼ c sunflower oil, ¼ c maple syrup].
  • Slowly add the wet ingredients to the bowl of dry ingredients, mixing thoroughly throughout.
  • Pour cake batter into the muffin tin or moulds and place in the oven for about 20-30 mins. 
  • To make the icing combine all of the ingredients in bowl and mix [½ c powdered sugar, 2 tbsp maple syrup, 2 tsp vegan margarine, 1 tbsp pumpkin puree, ½ tsp vanilla, pinch of cinnamon and salt].