I have been obsessed with these mini loaf pans from Amazon on the internet recently! When I was tasked with a church bake sale, I knew it was the perfect time to try them out!

When I was doing research about them, I noticed there wasn’t a whole lot of information or how to guides about how to use these mini loaf pans. My assumption is because most people sell them and want to keep their secrets close to the heart, and I can’t blame them!

But don’t worry, I’m hear to share with you what I’ve learned doing mine!

First of all, I used Sally’s Baking Addiction’s Pumpkin Cake Recipe. The only thing I changed was I used 1/2 tsp less of the pumpkin pie spice and I used 1/2 tsp more of cinnamon. I highly recommend these steel bowls from Amazon because they’re lightweight and have a bunch of different sizes.

I also folded the wet and dry together, not using a whisk, so that I don’t build up gluten. Plus it’s a thick batter. I highly recommend using a Scale from Amazon to measure the flour and sugars.

I also recommend sifting the flour in a mesh strainer from Amazon.

I also recommend spray Pamela on your pans before filling. I didn’t do that and it’s fine cuz you don’t need to turn it out but it would look nice while eating if the bite came out cleaner with the fork.

I did 2 heaping scoops of the middle size of these Cookie scoops from Amazon. It ended up to be about 85g, 5 1/2 tbsp, 1/3 cup…that’s the best average range I can give ya with different measurements. It depends on the type of cake though if you need to do less or more. Like a sponge you’d probably use less, but a banana bread you’d probably do more. For these, though, that’s the vibe.

You’re also going to wanna give them a tappy tap to level them out a little more and remove any air bubbles.

I used a toothpick to check them, but I did 325°F for 20 mins, turning the cookie sheets half way. A single batch of Sally’s recipe made 14 mini loaf cakes. Side note: when I doubled it, I made two different batches instead of trying to mix it all together in one. It makes it easier to handle but also sometimes when you double something when baking, the science can be off. I notice it is really noticeable with brownies.

I used Sugar Spun Run’s recipe for the cream cheese frosting. I did add a tbsp of sifted cornstarch to thicken it up but I think maybe one more would’ve solidified the cream cheese frosting a little more. I add the cornstarch instead of more powdered sugar to help thicken the cream cheese frosting without adding a ton of extra sweetness. I also found it helpful to use the scale for the powdered sugar and sifted it. And be sure your cream cheese and butter and room temperature you’re gonna have a hard time.

I make the pumpkin spice mini cakes the night before and store them in the fridge after they cool. Fun fact, a 2 gallon ziploc bag holds 10 mini loaf pans without the lid and 8 with the lids on. I used this Piping set from Amazon for the tips and the piping bags.

I used Brach’s Pumpkins from Amazon as part of my decoration. You know the ones that are kind of like candy corn but they’re pumpkins. Do you like candy corn? Anyways, I don’t put them in on the side, I kind of tilt them a little so you can see them easier. I also feel like adding the pumpkins identifies what kind of cake it is without having to make a label since it’s not for an actual business/bakery.

Listen, there are so many sprinkles out there on the market that are technically edible. But I’m gonna be honest here folks, a lot of them are impossible to eat and will break your teeth off. I wanted to use ones that eat purposefully. These Fall leaf sprinkles from Amazon are like jimmies texture, if you get what I’m saying. They crunch and dissolve easily and are so cute! I kind of sprinkle them down like leaves falling in fall. Also you should use Disposable gloves from Amazon when making food for other people.

Now when you click the lids on, do it from the two polar ends and don’t try and smash it on from the top because they are fragile and you’ll have a smooshed cake. But if you click them on the corners, they pop right on.

The mini loaf cake pans came with the lids and the forks but I bought these handmade stickers separately from Amazon to help attach the forks. You can use ribbon but then you can’t stack the mini loaf pans as well so I like the fork on the side. Obviously if you have a bakery business, you can just use your bakery’s labels.

Then you just wrap it around the fork on to the bottom.

It also helps hold the lid in place for transport and they just look so special. And you want to really appeal to people’s eye balls when they’re walking by to pick yours!

And there you have it folks. I’m so pleased with these mini pumpkin cakes with cream cheese frosting in their mini loaf pans.

I do need to practice my piping skills for these mini cake pans but they’re still so special. And let me tell you, I tasted one cuz you have to sample your product!

Incredible! So moist! And they’re just sweet enough! 10/10!

Be sure to share with me on social media if you make these mini pumpkin spice cakes with cream cheese frosting in mini loaf pans! And check out my Mini Pumpkin Spice Cakes Video too!

Ok love you bye

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