Pumpkin Football Cakes

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Need a tailgating recipe? Hosting guests for the big game? Just craving a cake recipe? This adorable mini cake recipe gets its football look from simple frosting piping and fall flavor from canned pumpkin.

Prep Time:
30 mins
Bake Time:
20 mins
Cool Time:
5 mins
Total Time:
55 mins
Servings:
8
Yield:
12 cakes and 6 to 7 cupcakes

Ingredients

Cake:

  • 2 cup all-purpose flour

  • 2 teaspoon ground cinnamon

  • 1 ½ teaspoon baking powder

  • 1 ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 4 eggs, lightly beaten

  • 1 15 ounce can pumpkin

  • cup packed brown sugar

  • cup granulated sugar

  • cup vegetable oil

Frosting:

  • cup butter, softened

  • 3 ½ - 4 cup powdered sugar

  • 3 tablespoon milk

  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350°F. Lightly grease twelve 5-ounce egg-shaped muffin cups; set aside.

  2. In a medium bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, brown sugar, granulated sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Spoon a scant 1/4 cup batter into each prepared muffin cup, filling each about half full*.

  3. Bake 20 to 22 minutes or until tops spring back when lightly touched. Remove from pans. Cool completely on wire rack. Split cakes horizontally. If necessary, trim tops of cakes so they will sit flat when inverted.

  4. For Buttercream Frosting, in a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 1/2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in enough of the remaining powder sugar to reach desired consistency.

  5. Spread frosting over one cake half; top with remainig half. Pipe "laces" on top. Repeat with remaining cakes. Makes 12 cakes.

  6. *Use any remaining batter to make cupcakes. Line 2 1/2-inch muffin cups with paper bake cups. Fill two-thirds full with batter. Bake in a 350°F oven for 15 minutes or until a wooden pick inserted in center comes out celan.

    Pumpkin Football Cakes
    Dana Gallagher

*

Nutrition Analysis per cupcake: 262 calories, 3 g protein, 46 g carb., 8 g total fat (3 g sat. fat), 44 mg cholesterol, 1 g fiber, 36 g total sugar, 66% Vitamin A, 1% Vitamin C, 226 mg sodium, 4% calcium, 6% iron

Nutrition Facts (per serving)

287 Calories
9g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 287
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 259mg 11%
Total Carbohydrate 50g 18%
Total Sugars 38g
Protein 3g
Vitamin C 1.2mg 6%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 97mg 2%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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