Mini pumpkin cakes

These mini pumpkin cakes by Alphafoodie with coconut cream frosting made with Clarence Court Burford Brown eggs are the perfect autumnal dessert recipe.

Brought to you by Clarence Court

Served inside mini pumpkins, these unique and delicious pumpkin cakes are sure to impress. Usually served with sweet caramel frosting, award-winning Alphafoodie has created a funky sweet/savoury combination!

Content continues after advertisements


  • 9-12 mini pumpkins
  • 2 cups wholewheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1.5 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1 cup coconut oil
  • 4 Clarence Court Burford Brown eggs
  • 1 cup brown sugar
  • 2 cups pumpkin puree
  • 1.5 tsp vanilla extract
  • Coconut cream for frosting
  • Pecan nuts


Pre-heat the oven to 170c/365f/gas mark 3. Meanwhile, cut off the tops of the mini pumpkins and remove the seeds. In order to create a bowl, you may need to remove some of the flesh.
In preparation for the cake batter, mix the flour, sugar, baking powder, spices and salt. In a separate bowl, whisk in the eggs and melt and add the coconut oil, followed by the vanilla extract and pumpkin puree. Add the two mixtures together and mix thoroughly until combined. Arrange the pumpkins on a baking try and carefully fill the pumpkin bowls with the cake batter. Place in the oven and bake for 30 minutes.
Once baked, let the pumpkins cool off before decorating them. Meanwhile, whisk the coconut cream to make the frosting. Using a piping bag, top each pumpkin cake with the coconut cream and sprinkle with some pecan nuts and date syrup. Enjoy as an autumnal dessert!
Last updated one year ago

More in Vegetable Cakes

More in Cake Recipes

Click here to view our range of live webinars!

Click here to view our range of live webinars!