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Pumpkin Patch Spice Cakes

Name: Pumpkin Patch Spice Cakes
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Appetizers & Snacks, Cakes, Desserts, Fall Flavors Recipes, Halloween Recipes
Ingredients: For the cakes:; 1 cup all-purpose flour; 2 teaspoons pumpkin pie spice; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; 5 tablespoons unsalted butter, room temperature; ½ cup Splenda® Monk Fruit Sweetener Jar; 1 large egg; 1 teaspoon pure vanilla extract; ½ cup nonfat plain yogurt; 6 cinnamon sticks, halved widthwise; For the glaze:; 1 ½ cups Splenda® Monk Fruit Sweetener Jar; ¼ cup cornstarch; 1 teaspoon pumpkin pie spice; ¼ cup water; ⅛ teaspoon orange gel food coloring

Makes 12 mini cakes

Prep Time 20 minutes

Total Time 1 hour, 20 minutes

Made with Splenda® Monk Fruit Sweetener

Calories 110

Ingredients

For the cakes:

1 cup all-purpose flour

2 teaspoons pumpkin pie spice

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

5 tablespoons unsalted butter, room temperature

½ cup Splenda® Monk Fruit Sweetener Jar

1 large egg

1 teaspoon pure vanilla extract

½ cup nonfat plain yogurt

6 cinnamon sticks, halved widthwise

For the glaze:

1 ½ cups Splenda® Monk Fruit Sweetener Jar

¼ cup cornstarch

1 teaspoon pumpkin pie spice

¼ cup water

⅛ teaspoon orange gel food coloring

Nutrition Info Per Serving

Serving Size: 1 mini cake

Calories	110
Total Fat	5g
Saturated Fat	3g
Cholesterol	30mg
Sodium	105mg
Total Carbs	44g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	2g

Instructions

To make the cakes:

Preheat oven to 350°F and grease a 12-cup mini fluted cake pan with non-stick cooking spray.
In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together until combined.
In a separated large bowl, using an electric hand mixer, beat butter and Splenda Monk Fruit Sweetener together until light and fluffy. Beat in egg and vanilla until combined.
Add flour mixture and yogurt to the butter mixture in two batches until just combined. Divide batter evenly in prepared mini fluted cake pan. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Transfer to wire rack and let cool for 30 minutes before glazing.

To make the glaze:

Meanwhile, add sweetener, cornstarch, and pumpkin pie spice to blender. Blend until the sweetener mixture is a very fine powder.
Add water and food coloring and blend until smooth.
Drizzle glaze over cooled cakes. Place cinnamon sticks in the center of each cake and serve.