Mini Pumpkin Layer Muffins for Two  Mini Pumpkin Layer Muffins for Two 3518 mini pumpkin layer muffins for two

Mini Pumpkin Layer Muffins for Two

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recipe image  Mini Pumpkin Layer Muffins for Two 0dcfbcc12aee921f552d274c6e33d82c l


  • 1/2 cup all-cause flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 colossal egg
  • 1/4 plus 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons vegetable oil
  • 1/4 cup pumpkin puree
  • For the Vanilla Bean Frosting:
  • 6 ounces (12 tablespoons) unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla ban paste (or vanilla extract)
  • pinch of salt
  • sprinkles and candy pumpkins for adornment (now not mandatory)


  1. Preheat the oven to 350 degrees fahreheit.
  2. Grease 2 cans and line them with parchment paper and space them on a baking sheet.
  3. In a medium bowl, saunter together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a colossal bowl, saunter together the egg, granulated sugar, vanilla extract, and vegetable oil.
  5. Add the pumpkin puree and saunter to combine.
  6. Add the flour mixture to the wet ingredients and saunter till mixed. Rupture now not overmix.
  7. Divide the batter evenly between the cans.
  8. Bake for 30-35 minutes, till a toothpick inserted into the heart comes out inspiring.
  9. Let the cakes cool in the cans on wire racks for about 10 minutes.
  10. Slip a knife all the way in which thru the edges of the cakes and invert onto the racks till entirely cool.
  11. With an electrical mixer on medium high, beat the butter till mild and fluffy, about 2-3 minutes.
  12. Add the powdered sugar, and beat on low till mixed.
  13. Turn up the mixer to medium high and beat for an additional 1-2 minutes.
  14. Add the vanilla bean paste and salt and beat to combine.
  15. Whenever you select to frost the originate air of the cakes, space them on a 3 1/2 walk cake board.
  16. With a pointy knife, lower the cakes in half of horizontally.
  17. Unfold a layer of frosting in between the layers.
  18. At this level, you would possibly perchance most likely either upright establish a layer of frosting on the tip, or you would possibly perchance most likely crumb coat the cake.
  19. Whenever you crumb coat the cake, let it sit in the fridge for 20-Half-hour till the key layer of frosting is determined.
  20. Pick the cake from the fridge and use an offset spatula to spread the frosting the tip and the edges of the cake.
  21. Exercise a piping tip to pipe the additional frosting on the edges and the tip of the cake.
  22. High with sprinkles and a mellowcreme pumpkin.

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