Pumpkin Walnut Mini Cakes

These pumpkin walnut mini cakes are the perfect fall recipe!

Yeah yeah, I know. Another pumpkin recipe. How original. But please, just try this one. Once, that’s all I’m asking. These pumpkin walnut mini cakes are easy and delicious, plus you can even call this a breakfast food (even though it’s technically cake).

INGREDIENTS:

• 1 can 15oz pumpkin
• 4 eggs
• 2 cups sugar
• 2 cups flour
• 1 cup chopped walnuts
• 3/4 cup margarine
• 2 tsp baking powder
• 1 tbsp cinnamon sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt

DIRECTIONS:
Mix margarine and sugar until light and fluffy. Blend in pumpkin and eggs.

In a separate bowl combine flour, baking powder, cinnamon sugar, baking soda, salt and nutmeg. Slowing beat into pumpkin mixture.

Next add chopped walnuts and stir together with large spoon.

I spread the mixture into my greased Pampered Chef brownie pan (love this thing!). If you don’t have one you can easily do nonstick cupcake pan.

Bake at 350 degrees for 30-35 minutes.

Super easy to make and they are DELICIOUS!! I love the individual pumpkin cakes because they’re easy to grab for breakfast. Yes, we ate these cakes for breakfast. Don’t judge.

And if you’re wanting more of a dessert option, add a sweet glaze that you can drizzle over the top of the pumpkin walnut mini cakes.

GLAZE:

• 1 cup powdered sugar
• 1 tbsp light syrup
• 1 tbsp water

This is the same glaze from my cherry coffee cake recipe.
Another fabulous “breakfast” option. Again, we don’t judge here.
This is a safe place.

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Pumpkin Walnut Mini Cakes

Cook Time 30 minutes

Servings 24

Author How to Nest for Less

Ingredients

• 1 can 15oz pumpkin
• 4 eggs
• 2 cups sugar
• 2 cups flour
• 1 cup chopped walnuts
• 3/4 cup margarine
• 2 tsp baking powder
• 1 tbsp cinnamon sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Mix margarine and sugar until light and fluffy. Blend in pumpkin and eggs.
2. In a separate bowl combine flour, baking powder, cinnamon sugar, baking soda, salt and nutmeg. Slowing beat into pumpkin mixture.
3. Next add chopped walnuts and stir together with large spoon.
4. Spread the mixture into a greased nonstick cupcake or brownie pan.
5. Bake at 350 degrees for 30-35 minutes.

Recipe Notes

Try adding a glaze for a dessert option: 1 cup powdered sugar, 1 tbsp light syrup, 1 tbsp water

So now that we have breakfast covered,
you have to try some of my pumpkin desserts.
I mean, tis the season, right?

Pumpkin Gooey Butter Cake

Pumpkin Fluff Dip

HOPE YOU ENJOY!
Have a happy and safe Halloween everyone!