Pumpkin Mini Cakes with Cream Cheese Glaze and Candied Bacon Bits

SERVINGS

10

PREP TIME

10 min

TOTAL TIME

60 min

GLUTEN FREE

NO



These little cakes are a great upgrade to classic pumpkin bread. A topping of crumbled Jones bacon balances the sweetness of the cream cheese frosting.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients

For the ​Cakes:

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Pinch of ginger
Pinch of cardamom, optional
1 large egg
1/3 cup vegetable oil
2/3 cup pumpkin puree
1/4 cup water
1 cup sugar

For the ​Glaze:

4 oz cream cheese, room temperature
3/4 cup powdered sugar
Pinch of salt
1 teaspoon of lemon juice, optional
1-4 tablespoons milk

For the ​Topping:

6 strips Jones Dairy Farm Dry Aged Bacon
1/4 cup brown sugar
DIRECTIONS

For the ​Cakes:

Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside.

In medium bowl, whisk together flour, baking soda, salt and spices. In large bowl, whisk together remaining ingredients. Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack.

For the ​Glaze:

With electric mixer, beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk. Taste and add more sugar, if desired. Gradually beat in more milk until the glaze reaches desired consistency.

For the ​Topping:

Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon on it. Sprinkle brown sugar on top of bacon and bake for 20 minutes, until sugar is caramelized and bacon is crisp.

Transfer to cooling rack and let cool. Chop into small pieces.

To ​Assemble the ​Cakes:

Let cakes cool. Top each with spoonful of glaze and sprinkling of candied bacon.

Ingredients

Directions

For the ​Cakes:

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Pinch of ginger
Pinch of cardamom, optional
1 large egg
1/3 cup vegetable oil
2/3 cup pumpkin puree
1/4 cup water
1 cup sugar

For the ​Glaze:

4 oz cream cheese, room temperature
3/4 cup powdered sugar
Pinch of salt
1 teaspoon of lemon juice, optional
1-4 tablespoons milk

For the ​Topping:

6 strips Jones Dairy Farm Dry Aged Bacon
1/4 cup brown sugar

For the ​Cakes:

Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside.

In medium bowl, whisk together flour, baking soda, salt and spices. In large bowl, whisk together remaining ingredients. Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack.

For the ​Glaze:

With electric mixer, beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk. Taste and add more sugar, if desired. Gradually beat in more milk until the glaze reaches desired consistency.

For the ​Topping:

Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon on it. Sprinkle brown sugar on top of bacon and bake for 20 minutes, until sugar is caramelized and bacon is crisp.

Transfer to cooling rack and let cool. Chop into small pieces.

To ​Assemble the ​Cakes:

Let cakes cool. Top each with spoonful of glaze and sprinkling of candied bacon.