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–+ servings
Mini Piecakens

Delicious Mini Piecakens: Your New Thanksgiving Favorite

These Mini Piecakens are a whimsical twist on traditional Thanksgiving desserts, combining pie and cake for delightful treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 mini Piecakens
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking powder
  • 1/2 cup sugar consider coconut sugar for a healthier alternative
  • 1 teaspoon vanilla extract use pure vanilla for the best results
  • 1/2 cup almond milk oat milk works well as a substitute for a nut-free option
For the Pie Filling
  • 1 cup pumpkin puree butternut squash puree can be used for a different twist
  • 1 teaspoon cinnamon feel free to add nutmeg for extra warmth
  • 1/2 cup brown sugar maple syrup can work as a natural substitute
  • 8 oz vegan cream cheese use regular cream cheese if not making a vegan version
For the Topping
  • 1/2 cup pecans walnuts offer a slightly different flavor if preferred
  • 1 cup whipped topping use coconut whip for a vegan-friendly option

Equipment

  • Muffin tin
  • mixing bowls
  • Hand mixer
  • spatula

Method
 

Step-by-Step Instructions for Mini Piecakens
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, baking powder, sugar, and vanilla extract. Gradually add almond milk, mixing until you achieve a smooth batter. Allow the batter to rest for a few minutes.
  2. In a separate bowl, mix pumpkin puree, cinnamon, brown sugar, and vegan cream cheese until creamy and smooth. Use a hand mixer for a fluffy texture.
  3. Grease a muffin tin or use paper liners. Pour a spoonful of the cake batter into each cup until it's about halfway full. Add a dollop of the pumpkin filling on top, ensuring it’s centered. Cover with another layer of cake batter to fill the cups ¾ full.
  4. Bake the Mini Piecakens for 20-25 minutes. They are done when a toothpick comes out clean, and the top is lightly browned.
  5. Once baked, remove the muffin tin from the oven and let it cool for about 10 minutes on a wire rack. Run a knife around the edges to loosen the Mini Piecakens before removing them.
  6. Top each Mini Piecaken with chopped pecans and a dollop of whipped topping or coconut whip before serving.

Nutrition

Serving: 1mini PiecakenCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 800IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for a smoother batter. Don't overfill muffin cups. Garnish to elevate presentation.

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