Mini Pumpkin Spice Trifles Recipe




Mini Pumpkin Spice Trifles Recipe

Ingredients :
1 cup all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup canned pumpkin
3/4 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional ground cinnamon, optional

Preheat oven to 350°. Whisk together the first 8 ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended.
Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.

Test Kitchen tip :
If you like, you can sprinkle the cake cubes with a little brandy, schnapps or rum.
Nutrition Facts :
1 cup: 573 calories, 29g fat (9g saturated fat), 83mg cholesterol, 419mg sodium, 76g carbohydrate (61g sugars, 2g fiber), 5g protein.


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