Easy pumpkin cake made in ramekins for two. Two mini pumpkin cakes with a how-to video available on the original page.
This simple pumpkin cake baked in small ramekins has quickly become a fall favorite. It’s compact, adaptable, and perfect for using the last bit of canned pumpkin puree. The recipe yields two individual cakes, each made in a 4-ounce ramekin.
I’ve prepared these cakes several ways, including a vegan version, and they always turn out moist and flavorful. A dollop of lightly sweetened whipped cream and a dusting of pumpkin pie spice make them feel seasonal and special, but the cakes stand on their own as a quick, satisfying dessert (or breakfast—yes, they work for breakfast).
Because the recipe uses only 1/4 cup pumpkin puree, it’s ideal when you have just a little leftover from other recipes. The small size keeps portion control simple and reduces waste. If you want more, the recipe scales easily: double, triple, or more—just bake in additional ramekins or use a larger pan and adjust baking time.
Modifications and Tips
- If you need a vegan version, use a plant-based milk (canned coconut milk works well) and choose a neutral oil. The texture stays tender and moist.
- If you’re out of milk, you can substitute a single egg yolk in place of the tablespoon of milk. If you do, reduce the baking powder to 1/4 teaspoon to avoid excessive rise and collapse.
- To make your own pumpkin pie spice, mix ground cinnamon, nutmeg, ginger, and cloves in small proportions to taste. A standard blend is a good guideline, but adjust for your preference.
- Ramekins do not need to be greased for this recipe; the cakes release easily when baked the specified time.
- These mini pumpkin cakes are perfectly acceptable for breakfast or brunch—light, not overly sweet, and portable.
Expect people to ask if the recipe can be scaled up—yes, it can. The batter multiplies simply, and you can bake in multiple ramekins or in a larger dish. Baking time will increase slightly for larger volumes; use a toothpick to test for doneness.
Pumpkin Cakes
Two mini pumpkin cakes baked individually in ramekins. A quick, small-batch dessert that’s easy to customize.
10 minutes
25 minutes
35 minutes
Ingredients
- 1/4 cup canned pumpkin puree
- 1 tablespoon milk (or milk substitute, or an egg yolk)
- 2 tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons neutral oil (sunflower, canola, or similar)
- 1/2 teaspoon pumpkin pie spice, plus extra for garnish
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Have two small 4-ounce ramekins ready.
- In a small bowl, whisk together the pumpkin, milk (or substitute), brown sugar, granulated sugar, oil, and pumpkin pie spice until smooth and well combined.
- Sprinkle the flour, baking powder, and salt over the wet mixture. Gently fold until just combined—do not overmix.
- Divide the batter evenly between the two ramekins. Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool slightly, then serve each with a spoonful of whipped cream and an extra dusting of pumpkin pie spice.
Nutrition Information (approximate per serving)
- Calories: 271
- Total Fat: 15 g (Saturated Fat: 2 g, Unsaturated Fat: 13 g)
- Cholesterol: 3 mg
- Sodium: 258 mg
- Carbohydrates: 33 g (Fiber: 1 g, Sugar: 18 g)
- Protein: 2 g
HOW-TO VIDEO: A short demonstration accompanies the original post and shows mixing, portioning into ramekins, and the finished presentation. Watching a quick video can be helpful if you prefer visual instructions.
Final notes: this recipe is intentionally small-scale, designed for two servings. It’s a great way to use a little leftover pumpkin without committing to a whole loaf or pie. The batter mixes in one bowl and comes together in minutes, making these ramekin pumpkin cakes an easy seasonal treat you can enjoy any night of the week.