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–+ servings
Mini Piecakens

Savor the Flavor with Irresistible Mini Piecakens

Mini Piecakens are a delightful fusion of pie and cake, perfect for Thanksgiving and easy to adapt for any dietary need.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 tsp Baking Powder
  • 1/2 cup Granulated Sugar Consider coconut sugar for a healthier option.
  • 2 large Eggs For vegan option, use ground flaxseed mixed with water.
  • 1 tsp Vanilla Extract Almond extract can be used for a unique twist.
For the Pie Layer
  • 1 cup Pumpkin Puree Swap with sweet potato puree for variation.
  • 1/2 cup Brown Sugar Maple syrup can be used for a distinct taste.
  • 1 tsp Cinnamon Brings warmth and spice.
  • 1/4 tsp Nutmeg Use freshly grated for the best aroma.
  • 4 oz Cream Cheese Use a plant-based cream cheese alternative for vegan.
For the Topping
  • 1 cup Whipped Cream Coconut whipped cream for vegan version.
  • 1/2 cup Chopped Pecans Walnuts can be a substitute.
  • 1 tsp Ground Cinnamon Sprinkled on top.
Optional Glaze
  • 1 cup Powdered Sugar Consider using powdered coconut sugar for a healthier alternative.
  • 2 tbsp Milk Plant-based milks work great for a vegan option.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by greasing it or lining with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and a pinch of salt. In another bowl, beat the eggs and combine with vanilla extract. Mix wet ingredients into the dry until just combined.
  3. Spoon about one tablespoon of the cake batter into each muffin cup. Press the batter down with the back of a spoon.
  4. In another bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, and cream cheese until smooth and creamy.
  5. Spoon the pie filling on top of the cake layer in each muffin cup, filling nearly to the top.
  6. Place the muffin tin in the oven and bake for 20-25 minutes. A toothpick inserted in the center should come out clean.
  7. Remove the muffin tin from the oven and let the Mini Piecakens cool in the tin for about 10 minutes before transferring to a wire rack.
  8. Top each Mini Piecakens with whipped cream and a sprinkle of chopped pecans.
  9. Serve warm or chilled on a beautiful platter.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

These Mini Piecakens can be easily adapted for dietary needs, including vegan and gluten-free options.

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