Delightful Pumpkin Mini Cakes with Cinnamon Streusel & Maple Glaze
As the leaves turn and the air grows crisp, there’s nothing quite like the comforting aroma of pumpkin spice wafting from the kitchen. These delectable Pumpkin Mini Cakes with Cinnamon Streusel are the perfect embodiment of autumn, offering a burst of seasonal flavor in every tender bite. While they might resemble cupcakes, their unique streusel topping and the absence of heavy frosting give them a distinct charm, leaning more towards a sophisticated mini cake or a delightful coffee cake. They’re small, perfectly portioned, and incredibly satisfying, making them an ideal treat for any fall gathering or a cozy evening at home.
What sets these mini cakes apart is not just their irresistible streusel, but also a special ingredient that contributes to their incredibly moist and tender texture: Yoplait Greek yogurt. This recipe was inspired by a delightful invitation from the wonderful team at Yoplait to explore their new Greek yogurt line. Their range of flavors is impressive, including classics like blueberry, strawberry, and vanilla, alongside more exotic options like tangerine, pineapple, and coconut. My personal journey with these yogurts began with vanilla, pineapple, and coconut, and I must confess, the pineapple and vanilla quickly became my top picks. The quest for the tangerine flavor, which promises to be absolutely fabulous, continues!
The Magic of Greek Yogurt in Baking
Truth be told, I hadn’t fully jumped on the Greek yogurt bandwagon for everyday eating until I tried Yoplait’s varieties. While I’ve always appreciated its versatility in baking, using it to replace fats like oil or butter, finding an affordable and genuinely delicious option for snacking had been a challenge. Yoplait Greek yogurts, however, hit all the right notes, becoming my new pantry staple. Not only are they delicious on their own, but they also perform wonders in recipes. For those curious about others’ first impressions of this fantastic yogurt, you can watch this video featuring fellow bloggers.
The decision to bake with Greek yogurt was a natural one, especially given its proven ability to infuse baked goods with incredible moisture while often reducing the need for excessive oil or butter. I took inspiration from my existing Chocolate Dappled Pumpkin Cake recipe and adapted it to create these delightful mini cakes. The goal was to achieve that same rich pumpkin flavor and tender crumb, but in a more manageable, individual serving size. The results were nothing short of spectacular.
The Perfect Fall Treat: Moist, Tender, and Flavorful
These mini pumpkin cakes turned out exquisitely moist and tender, vanishing from the plate with remarkable speed – a sure sign of a winning recipe! Every member of my household gave them rave reviews. While the entire cake is a triumph, my absolute favorite component is the delicate maple glaze. It adds a touch of sweetness and a hint of warm, autumnal flavor that perfectly complements the spiced pumpkin and crunchy streusel. It’s the kind of subtle addition that elevates a good cake to an unforgettable one.
Customize Your Pumpkin Mini Cakes
One of the joys of this recipe is its flexibility. I experimented with a few different serving styles, and they are delicious no matter how you choose to prepare them.
You can opt for the “naked” version, foregoing the streusel and glaze entirely for a simpler, perhaps lighter, pumpkin cake experience. This allows the pure flavor of the pumpkin and spices to shine through, and it’s a great option if you’re mindful of extra calories.
Alternatively, you can enjoy them with just the glorious cinnamon streusel topping, which adds a delightful textural contrast and a boost of sweet spice. The streusel alone is enough to make these cakes feel special, reminiscent of a coffee shop indulgence.
Or, for the ultimate treat, go all out by drizzling that luscious maple glaze over the streusel. This creates a multi-layered sensory experience, with the soft cake, crunchy streusel, and sweet, smooth glaze. Each variation offers a slightly different, yet equally enjoyable, way to savor these festive pumpkin mini cakes. I truly hope you’ll give this recipe a try and discover your favorite way to enjoy them!
Step-by-Step Baking Perfection
Creating these pumpkin mini cakes is a rewarding process, and following these simple steps will ensure a perfect batch every time.
Begin by combining all your dry ingredients – the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk them thoroughly to ensure an even distribution of leavening agents and spices. This crucial first step prepares the foundation for a well-risen and flavorful cake. Once mixed, set this fragrant blend aside.
Next, in a stand mixer bowl, combine the oil, your chosen sweetener (Truvia for a lower-sugar option, or granulated sugar), and the star ingredient, Yoplait Greek yogurt. Beat these together until they are well incorporated and creamy. This mixture forms the moist base of your cakes. Introduce the eggs one at a time, beating thoroughly after each addition to ensure they are fully emulsified into the batter, which contributes to the cake’s structure and richness.
Now, it’s time to add the star flavor: the pumpkin puree. Pour it into the yogurt mixture and begin mixing slowly. This allows the thick puree to gradually blend without splattering.
After the initial slow mix, give the batter a quick whir at a slightly higher speed to fully combine all the wet ingredients. This ensures a homogenous mixture before adding the dry elements, leading to a consistent cake texture.
With a rubber spatula, carefully scrape down the sides and bottom of the mixing bowl. This step is vital to ensure all ingredients are evenly incorporated, especially since we’re using oil instead of butter, which tends to stick less. Then, gently fold in your prepared dry flour mixture just until no traces of dry flour remain. Be careful not to overmix, as this can lead to tough cakes. A light hand here is key to a tender crumb.
Crafting the Cinnamon Streusel
For the delightful streusel topping, combine the finely chopped pecans, packed brown sugar, all-purpose flour, and ground cinnamon in a separate bowl. Mix these dry ingredients thoroughly to distribute the flavors evenly.
Add the softened butter, cut into small pieces, to the dry streusel mixture. Using your fingertips, gently rub the butter into the dry ingredients. The goal is to create a crumbly texture, with the mixture just beginning to clump together.
The streusel should have a coarse, crumbly consistency, where the butter is integrated but not fully melted or forming a large ball. It should hold its shape slightly when squeezed but easily fall apart. This texture will result in a perfectly crisp topping after baking.
Once your batter and streusel are ready, divide the pumpkin cake batter evenly among 24 muffin cups, filling each approximately two-thirds full. Then, generously sprinkle the prepared streusel topping over each mini cake. This layer will bake into a golden, crunchy crust that provides a wonderful contrast to the soft cake below. Bake them in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
After baking, allow the mini cakes to cool in their muffin tins for about 15 minutes. This cooling period is important as it helps them firm up slightly, making them easier to handle. Once sufficiently cooled, carefully transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and ensures a perfectly baked texture throughout.
Irresistible Pumpkin Favorites for Any Occasion
And there you have it – a batch of incredibly delicious pumpkin mini cakes, ready to be enjoyed! The combination of moist cake, crunchy streusel, and sweet maple glaze is simply divine, making these a standout treat. I am absolutely enchanted by baked goods that feature pumpkin, and these mini cakes are certainly a new favorite to add to my growing list.
If you share my love for pumpkin, you might also enjoy some of these other cherished recipes. For a more decadent dessert, try my White Chocolate Pumpkin Cake, which offers a rich twist on classic pumpkin flavors. For a delightful breakfast or brunch option, the Cranberry Pumpkin Coffee Cake is a perfect choice, combining tart cranberries with warm pumpkin spice. And for a simpler, yet equally satisfying, morning treat, these Pumpkin Cranberry Muffins with White Chocolate Chunks are always a hit. Of course, no autumn season, especially Thanksgiving, would be complete without my beloved Perfect Pumpkin Pie recipe – a timeless classic that always brings joy to the table.
Do you have a go-to pumpkin recipe that you adore every fall? I’d love to hear about your favorites and perhaps discover new inspirations for my next baking adventure!
I was compensated for the recipe development and work involved in creating this post. I was not paid for my opinion and those stated are 100% genuine.
Pumpkin Mini Cakes with Cinnamon Streusel Topping
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 cups unbleached all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup Truvia sweetener or 2 cups granulated sugar
- ¾ cup Yoplait Greek Yogurt vanilla or coconut
- ¼ cup canola oil
- 4 eggs
- 15- oz can pumpkin puree
Streusel Topping
- ¼ cup finely chopped pecans
- ½ cup packed brown sugar
- ¼ cup unbleached all purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons butter softened (but not warm), cut into pieces
Maple Glaze
- Heaping 1/2 cup powdered sugar sifted
- ½ teaspoon Mapleine
- 1-2 tablespoons milk
Instructions
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Preheat oven to 350 F. Spray with cooking spray or line with paper liners 2 12-cup muffin tins.
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Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
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In mixer at medium speed, beat together the Truvia, Yoplait Greek yogurt and the canola oil. Add eggs, one at a time, beating well after each addition. Beat in the pumpkin until mixture is well combined. Turn off mixer and scrape down sides of bowl and stir everything together.
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Add the flour mixture all at once and turn mixture on low. Slowly beat until almost no traces appear, then turn up to medium to mix it all together, but no more than 30 seconds. Overbeating the batter can cause your cupcakes to sink in the middle!
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Fill muffin tin cups about 2/3 full.
Make the Streusel
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Combine all streusel ingredients except for the butter and mix well. Add butter pieces and work together with your fingers until mixture just starts to clump together.
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Sprinkle streusel topping over batter in pans (about 1/2 tablespoon for each cupcake).
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Bake in preheated oven for 22-24 minutes. Remove from oven and allow cupcakes to cool in pan for 15 minutes. Remove from pan and cool completely on wire racks.
For the Glaze
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Add the Mapleine and 1 tablespoon of the milk to the powdered sugar. Mix together completely and add drops of additional milk until you reach the desired drizzling consistency.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.