Makes 12 mini cakesCalories 110 Prep Time 20 minutesTotal Time 1 hour, 20 minutesMade with Splenda® Monk Fruit Sweetener
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 Granulated Sweetener
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 Granulated Sweetener
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.
