These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! —Rhiannon Brownell, Newport News, Virginia
Mini Pumpkin Spice Trifles
Test Kitchen tip
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
Directions
- Preheat oven to 350°. Whisk together the first 8 ingredients. In a bowl, beat pumpkin, sugar and oil until smooth; add eggs, 1 at a time, beating well after each addition. Gradually add flour mixture and 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.
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