These fragrant, gooey, Samhain ritual cakes combine classic autumn ingredients like pumpkin, maple syrup, cinnamon and nutmeg. Create an artisan addition to any autumn ritual or celebration!
Samhain Ritual Cakes
At the end of Sabbats and moon rituals, many covens serve a light snack traditionally called “cakes and ale.”
This small, shared meal acts as a grounding ritual to transition from spiritual experience back into mundane life.
Packed with staple ingredients traditional to the Samhain season, these festive little treats make the perfect cakes for the “cakes and ale” portion of any Samhain or fall moon ritual.
But you need not work in a coven to spread the magic!
Some Ideas for Using Your Samhain Cakes in Ritual
There are lots of ways to use your creation in a magical way. Serving them for the cakes and ale portion of your Samhain ritual is the most obvious, but here are some other ideas:
-Recognize the Samhain tradition of honoring your ancestors and those who crossed over the Veil to the other side. Leave a cake on the altar as an offering to your ancestors to secure their blessing for the coming season.
-Ginger and maple syrup “warm up” the heart and “sweeten” friendship. Bless these cakes for happy relationships and give them away to your neighbors, friends or co-workers.
-Cinnamon has protective properties. Bless them for protection and send them to school in your child’s lunchbox.
Meaning of the Ingredients in this Kitchen Witch Recipe
I chose the ingredients in this recipe for their flavor and their metaphysical properties. For ideas on how to use the leftover ingredients in your ritual practice, check out:
Okay, onto the recipe. You will need:
For the Cakes
-2 cups all-purpose flour
-1 stick softened butter
-1/2 cup white sugar
-1/2 cup brown sugar (sub white if you don’t have brown)
-1 teaspoon baking soda
-1 teaspoon vanilla extract
-1 cup pumpkin puree
-1/2 to 1 full tablespoon pumpkin pie spice (more if you like them spicy)
-1 teaspoon cinnamon
-1/2 teaspoon ginger
-3/4 teaspoon salt
For the crumble topping:
-3/4 cup all-purpose flour
-1/4 cup brown sugar
-1/4 cup white sugar
-7 tablespoons melted butter
-1 teaspoon pumpkin pie spice
-pinch of nutmeg
For the icing:
-3/4 cup confectioner’s sugar
-1 tablespoon REAL maple syrup
-1 tablespoon milk
-splash of lemon juice
Preheat the oven to 350 degrees.
Combine the dry ingredients for the cakes. Slowly add eggs, vanilla, softened butter, and pumpkin puree.
Line two 6-cup muffin tins or one 12-cup muffin tin with cupcake liners.
Spoon in batter evenly.
Make the crumble topping. Combine all ingredients for the crumble topping, then stir until it forms a a crumb-like consistency. Spoon on top of unbaked cakes and gently press it into the batter.
Bake cakes at 350 degrees for 20-25 minutes or until a fork comes out clean.
Whisk together ingredients for the frosting. Allow cakes to cool completely before drizzling icing onto cakes.
Serve immediately or store in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.