Pumpkin Mini Loaf Cakes

• Preheat the oven to 350°F. Place mini loaf pan on top of a baking sheet and set aside.
• In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• In a separate bowl, stir together the pumpkin puree, melted butter, milk, and vanilla until smooth. Add the egg and egg yolk and mix until combined.
• Add the wet mixture into the dry mixture and stir until combined with a large rubber spatula.
• Evenly divide the batter into three bowls (use a kitchen scale for accuracy). To two of the bowls, fold in the chocolate chips and pecans until evenly distributed.
• In a small bowl, mix together the oats, flour, brown sugar, salt, and cinnamon for the streusel. Add the cold butter and cut it into the butter with your fingertips or the tines of a fork until the mixture resembles shaggy clumps.
• Fill mini loaf pans with the batter - 3 plain, 3 chocolate chip, and 3 pecan. Fill the pans about ¾ of the way full and smooth out the tops with a spatula or the back of a spoon. Top the plain batter with the streusel topping until completely covered.
• Bake for 23 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the mini cakes to cool in the Silpat mold for about 20 minutes before removing the cakes. Cool completely before frosting.
• Before serving, make the vanilla glaze and cream cheese frosting. For the glaze, whisk everything together in a small bowl until smooth. Add more milk as needed. The glaze should be thick enough to cling to the streusel topping but thin enough to be drizzled off a spoon.
• Because it is such a small amount, it is best to make the cream cheese frosting with a hand mixer instead of a stand mixer (a wooden spoon also works!). Mix together the butter and cream cheese until smooth. Add the sugar and mix on low to combine. Add the milk and mix on medium-low until fluffy.
• Frost the pecan cakes with the cream cheese frosting. If using, drizzle on the caramel sauce then gently swirl together with the back of a spoon.