Ingredients
Equipment
Method
- In a large bowl, combine the spice cake mix, instant vanilla pudding mix, cinnamon, eggs, pumpkin, milk, and canola oil. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Fold in the walnuts.
- Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350°F (175°C) until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- To make the orange glaze, beat the confectioners' sugar, water, and maple flavoring in a large bowl until smooth. Tint orange with red and yellow food coloring.
- Place wire racks with the cooled cakes over waxed paper. Spoon half of the orange glaze evenly over the tops and sides of the cakes, letting the excess drip off. Let stand until the glaze is set. Repeat with the remaining glaze.
- To make the green frosting, beat the confectioners' sugar and water in a small bowl until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag, insert a #4 round pastry tip, and fill the bag with green frosting. Pipe vines on the pumpkins.
Nutrition
Notes
These mini pumpkin cakes are perfect for a festive Thanksgiving treat with minimal fuss. The orange glaze resembles a pumpkin, and the piped green vines add a charming touch.