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Pumpkin Patch Spice Cakes

Pumpkin Patch Spice Cakes

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Makes 12 mini cakes Calories 110 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Monk Fruit Sweetener


To make the cakes:

  1. Preheat oven to 350°F and grease a 12-cup mini fluted cake pan with non-stick cooking spray.
  2. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together until combined.
  3. In a separated large bowl, using an electric hand mixer, beat butter and Splenda Monk Fruit Sweetener together until light and fluffy. Beat in egg and vanilla until combined.
  4. Add flour mixture and yogurt to the butter mixture in two batches until just combined. Divide batter evenly in prepared mini fluted cake pan. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Transfer to wire rack and let cool for 30 minutes before glazing.

To make the glaze:

  1. Meanwhile, add sweetener, cornstarch, and pumpkin pie spice to blender. Blend until the sweetener mixture is a very fine powder.
  2. Add water and food coloring and blend until smooth.
  3. Drizzle glaze over cooled cakes. Place cinnamon sticks in the center of each cake and serve.

Nutrition Info Per Serving

Serving Size: 1 mini cake

Calories 110
Total Fat 5g
Saturated Fat 3g
Cholesterol 30mg
Sodium 105mg
Total Carbs 44g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 2g