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Moist Mini Pumpkin Tres Leches Cakes

mini pumpkin tres leches cakes - featured image
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Light, airy mini pumpkin cakes soaked in a creamy tres leches mixture and topped with whipped cream. This easy dessert is perfect for gatherings and offers a moist, spiced flavor profile.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 large egg whites, separated
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • ½ cup heavy cream (for soak)
  • 1 tablespoon brown sugar (optional)
  • 1 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for topping)
  • Crushed graham crackers or pumpkin seeds for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin pan generously.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in egg yolks one at a time, then mix in pumpkin puree and vanilla extract until combined.
  5. In a separate clean bowl, whip egg whites until stiff peaks form.
  6. Gently fold dry ingredients into the pumpkin batter in three additions, then fold in egg whites in two additions until just combined.
  7. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick comes out clean.
  8. Cool cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together condensed milk, evaporated milk, and heavy cream.
  10. Place cooled cakes in a baking dish. Pour milk mixture over each cake (about 2-3 tablespoons per cake).
  11. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  12. Top soaked cakes with whipped cream and garnish with crushed graham crackers or seeds.
  13. Chill for at least 30 minutes before serving.

Notes

Ensure cakes are completely cool before soaking to prevent the structure from collapsing. Use pure pumpkin puree, not pumpkin pie filling. For best texture, chill the cakes for at least 30 minutes after soaking to allow flavors to meld.

Nutrition

Keywords: pumpkin dessert, tres leches, mini cakes, fall baking, pumpkin spice, easy dessert, holiday baking

Find it online: https://crispcraving.com/moist-mini-pumpkin-tres-leches-cakes-easy-6-step-dessert/