Pumpkin Mini Cakes with Cream Cheese Glaze and Candied Bacon Bits

Preparation

Step 1
Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside. 

Step 2
In medium bowl, whisk together flour, baking soda, salt and spices. In large bowl, whisk together remaining ingredients. Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack. 

Step 3
With electric mixer, beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk. Taste and add more sugar, if desired. Gradually beat in more milk until the glaze reaches desired consistency. 

Step 4
Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon on it. Sprinkle brown sugar on top of bacon and bake for 20 minutes, until sugar is caramelized and bacon is crisp. 

Step 5
Transfer to cooling rack and let cool. Chop into small pieces. 

Step 6
Let cakes cool. Top each with spoonful of glaze and sprinkling of candied bacon.