These Mini Pumpkin Bundt Cakes recipe are spicy and made from scratch. An easy bake, with vanilla butter icing, makes a moist dessert.
Mini Pumpkin Bundt Cakes
During the season of fall and the harvesting of pumpkin there are many recipes to create for desserts. This one is made from scratch and so moist and spicy and tasty. Drizzled with vanilla butter icing and decorated with a pretzel stick. A fine dinning, mini pumpkin bundt cake for a special occasion with a gourmet meal. Oven baked in a shaped muffin or cupcake pan. Makes at least 60 mini bundt cakes. Delicious try them for Thanksgiving dessert.
What is the trick to getting a cake out of a bundt pan?
Firstly when you greased the cake pans, small or large, you should of sprinkled the flour over the grease or spray then let it dust off. This will release the baked bundt cake easier and cleaner. But once it comes out of the oven leave in the pan to cool and set for about 10 minutes. Place the cooler rack over the bottom, turn it over and see it release the cakes gently. Leave to cool.
What can you use instead of a mini bundt pan?
If you making a large bundt or mini bundt cake. You do not have a bundt pan, then make a plan with a clean tin or object. Place it in the middle of the ordinary cake pan, grease or spray all. Fill with batter and bake.
How to keep mini bundt cakes from sticking?
To prevent all bundt cakes from sticking to the pans, you should grease or butter the whole pan and all the nooks and crannies well. Not neglecting the middle part, then finely dust the butter with flour. This will stop you cakes from sticking and be released easier. Especially if they are patterned.
Ingredients
- flour
- baking soda
- salt
- cinnamon, ginger, cloves, nutmeg, allspice
- olive oil
- eggs
- brown sugar
- can pumpkin puree
- vanilla
Then the icing as well as the amounts of ingredients and the full instructions are in the recipe attached. Get the recipe by downloading or printing it. Also use online with the cook mode and the screen will not darken.😉 (scroll down)
How To
Preheat the oven to 175 deg. C (350 deg. F) Spray a mini bundt pan with non-stick spray and set
aside.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves,
nutmeg and allspice. Whisk to combine and set aside. In the bowl of a stand mixer, combine the oil, eggs, brown sugar, sugar, pumpkin and vanilla. Mix on low speed until combined.
Add the dry ingredients into the pumpkin mixture and mix just until combined. Transfer the batter to a piping bag (refilling when needed). Pipe the batter into the bundt cavities until they are about half full.
Bake in the preheated oven for about 10-12 minutes or until the edges are set and slightly
browning. Allow to cool completely before removing from the pan. Repeat with the remaining batter.
For the icing – in a small saucepan, heat the butter over low heat until melted. Continue
to heat and stir occasionally until brown spots form on the bottom of the pan. Remove
from the heat and allow the browned butter to cool slightly. Cut the pretzel rods into approximately 1 inch size pieces. Set aside.
Using a serrated knife, level the cooled bundts so that they will sit flatly. Pair up two
bundts and gently press together so that their seams are aligned. The cut sides should be
touching in the middle, with one bundt upside down and one right side up to create the
pumpkin shape.
Place the pumpkins on a wire cooling rack. Place the wire rack over a sheet of parchment
to catch the icing drippings for easy cleanup. Set aside.
Once the butter is cooled slightly, add the remaining powdered sugar, milk, vanilla and
salt. Whisk until smooth. Immediately pour over the pumpkin bundts before it begins to
cool and set.
Insert a cut pretzel piece into the center of each pumpkin for the stem.
Serve these delicious vanilla butter icing bundt cakes with a pretzel for a dessert for family and friends, in fall.
They will make a fine dining dessert to serve with special gourmet meals.
Make them in the season of fall when there is a lot of pumpkin harvested. Moist and very tasty.
You can not go wrong with baking these for any reason. A much spicier recipe that add so much flavor and taste. enjoy.
Recommendations
(click the highlighted heading for the recipe)
Here are more delicious pumpkin recipe ideas to create —-> Mini Frosted Pumpkin Cakes and Best Pumpkin Cake Recipe and Easy No Bake Pumpkin Cheesecake and Easy Pumpkin Cream Parfait Recipe and 21 Gourmet Fine Dining Desserts Recipes
Purchase these online.
Christmas Holiday Items Deals
Set your home and table with these items, for Christmas Holiday Items Deals. From baking to cutlery, dishes. Happy Christmas.
Mini Pumpkin Bundt Cakes
These Mini Pumpkin Bundt Cakes recipe are spicy and made from scratch. An easy bake, with vanilla butter icing, makes a moist dessert.
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 min
- Yield: 60 1x
- Category: Desserts, appetizer, snack
- Method: Oven Baking
Ingredients
cake
- 2 ¾ cup flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 cup olive oil
- 4 eggs
- 1 cup brown sugar
- ¾ cup sugar
- 1 – 15 oz can pumpkin puree (not pie filling) or fresh blended cooked pumpkin
- 1 teaspoon vanilla
For the icing
- 8 Tablespoon unsalted butter
- 1 ½ cup powdered sugar
- 3 Tablespoon milk
- 1 teaspoon vanilla
- ½ teaspoon salt
- Pretzel rods, to decorate in the middle
Instructions
- Preheat the oven to 175 deg. C (350 deg. F) Spray a mini bundt pan with non-stick spray or brush butter, then dust with flour, and set aside.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the oil, eggs, brown sugar, sugar, pumpkin and vanilla. Mix on low speed until combined.
- Add the dry ingredients into the pumpkin mixture and mix just until combined.
- Transfer the batter to a piping bag (refilling when needed).
- Pipe the batter into the bundt cavities until they are about half full.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and slightly browning.
- Allow to cool completely for about 5-10 minutes, before removing from the pan. Repeat with the remaining batter.
- For the icing – in a small saucepan, heat the butter over low heat until melted. Continue to heat and stir occasionally until brown spots form on the bottom of the pan. Remove from the heat and allow the browned butter to cool slightly.
- Cut the pretzel rods into approximately 1 inch size pieces. Set aside.
- Using a serrated knife, level the cooled bundts so that they will sit flatly. Pair up two bundts and gently press together so that their seams are aligned. The cut sides should be touching in the middle, with one bundt upside down and one right side up to create the pumpkin shape. (the left overs will make a nice filling for a trifle)
- Place the pumpkins on a wire cooling rack. Place the wire rack over a sheet of parchment to catch the icing drippings for easy cleanup. Set aside.
- Once the butter is cooled slightly, add the remaining powdered sugar, milk, vanilla and salt. Whisk until smooth. Immediately pour over the pumpkin bundts before it begins to cool and set.
- Insert a cut pretzel piece into the center of each pumpkin for the stem.
Notes
Storage: Assembled pumpkins should be stored in the fridge in an airtight container for up to 3
days.
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