After making my Creamy Jammy Coffee Cakes for quite some time, I decided to experiment with pumpkin for fall-themed miniature cakes. These little streusel cakes are made with the base of my Pumpkin Bars; they bake up moist and flavorful, and pair beautifully with the cream cheese and pecan streusel. I definitely love that combination, as I have a much loved recipe for Pumpkin Cream Cheese Muffins with Streusel, too. I must admit I do prefer them in this larger form: there is a significant cream cheese layer, and the streusel stays put much better. I use 4 inch [5 cm] springform pans to make these mini cakes, so they bake up with perfect edges, and release easily. They’re the perfect individual serving. You can also this recipe in a 9×13 inch pan if you’d like, it works great just as written. However, I’m always up for a more substantial cream cheese layer as you see in the photo below this paragraph. So for the filling I used 12 oz [340 g] cream cheese and 1/3 cup [65 g] granulated sugar, along with the 1 large egg. You’ll see the full notes for baking in this size of pan in […]
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