Mini Pumpkin Spice Cakes

Instructions

To make the mini cakes:

1. Preheat oven to 350°F and grease a 12-cup mini fluted cake pan with non-stick cooking spray.
2. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and kosher salt together until combined.
3. In a separated large bowl, using an electric hand mixer, beat butter and Splenda Magic Baker together until light and fluffy. Beat in egg and vanilla extract until combined.
4. Add flour mixture and yogurt to the butter mixture in two batches until just combined. Divide batter evenly in prepared mini fluted cake pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Transfer to wire rack and let cool for 30 minutes before glazing.

To make the glaze:

1. Add Splenda Magic Baker, cornstarch, and pumpkin pie spice to blender. Blend until the mixture is a very fine powder.
2. Stir in half the water and food coloring and blend until smooth. Stir in the rest of the water, adding a little at a time until the right consistency is achieved.
3. Drizzle glaze over cooled cakes. Place cinnamon sticks in the center of each cake and serve. Enjoy!