TWO-Ingredient Mini Pumpkin Cakes

Need to whip up a super quick dessert? You only need TWO things to make these Mini Pumpkin Cakes!

'Tis the season for pumpkin! Little hands, and big kids *cough* adults *cough*, will LOVE these mini pumpkin cakes! Plus, only TWO ingredients to make them!

Oh, and they taste divine; pumpkin-lovers everywhere will rejoice!

Truth be told, even if you aren’t a huge fan of pumpkin (like me), these will totally grow on you.

Mini Pumpkin Cakes Recipe

They’re like little fluffy pieces of pumpkin clouds.

Seriously, they’re light and airy, and—dare I say it—moist.

TWO-Ingredient Mini Pumpkin Cakes

Jessica Lynn
Course Dessert


  • 1 package spiced cake mix
  • 1 can (15 oz) pumpkin pure


  • Preheat the oven to 325°; oil Brownie Pan.
  • Combine the cake mix and pumpkin in a mixing bowl (the mixture will be thick).
  • Using a large scoop, divide the batter evenly into the wells of the pan.
  • Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.

Plus, they’re not full of a whole bunch of bad stuff for them since it has an entire can of pumpkin in it and no extra fat.

My kids adore these, and since they’re not full of a whole bunch of bad stuff, and include an entire can of pumpkin (with no extra fat), I don’t mind letting them enjoy them as treats.

Add a layer of snow dust to your mini pumpkin cakes (aka powdered sugar), and enjoy them anytime during the day.

Use the Right Tools

You can use this Brownie Pan for so much more than just brownies…but brownies in them are pretty darn delicious! Open up your can of pumpkin puree without fear of cutting yourself with the Smooth-Edge Can Opener. Mix all two of your ingredients up in this ergonomically kid-friendly mixing bowl (I love using this one!), and use the Large Scoop to get the perfect amount in the wells.

When they’re finished baking, dig ’em out when they’re done with this Mini Nylon Spatula. Last, but not least: don’t forget the Powdered Sugar Shaker (you can also fill it with cinnamon sugar, cocoa, cornmeal, flour, etc.).

*This recipe will work in a regular muffin pan or even as a cake, but I don’t know how long it will take in the latter, so if you’re not using a brownie pan, just keep a close eye on it!

Fair Warning:

Friends, I should warn you that these are really good and since they’re so easy to make, you should just plan on making at least two batches. You can thank me later!

Let me know if you try these; I’d love to hear what you think!


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