Mini Pumpkin Cakes 🎃🍂🧡 This is a recipe from my grandmother and it’s in my favorite vintage pan. Talk about all the cozy fall vibes! These are really good to freeze, too! Just allow it to thaw on the counter a few hours whenever you’re needing a comfy cozy treat! 2 cups all purpose flour 2 cups sugar 1 ⅓ cups oil (coconut, melted butter, walnut oil, vegetable-whatever you want) 1 16-ounce can pumpkin ½ teaspoon salt 1 ½ teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 2 3-ounce packages instant vanilla pudding mix 5 eggs (or 1 1/4 cup unsweetened applesauce) Preheat oven to 350°. Grease (and line if necessary) your desired pan. I am using a vintage pumpkin cake pan you can find all over eBay. You can use a muffin pan, mini bundt pan, small dome pans, doughnut pan, or even make this into a big cake. Combine all ingredients in a large mixing bowl, and mix thoroughly. Pour the batter into your desired pan. My pumpkins took 20 minutes to bake - which would be similar with ...