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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.
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These Mini Pumpkin Bundt Cakes recipe are spicy and made from scratch. An easy bake, with vanilla butter icing, makes a moist dessert.

  • Author: FillMyRecipeBook
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
  • Yield: 60 1x
  • Category: Desserts, appetizer, snack
  • Method: Oven Baking

Ingredients

Scale

cake 

  1. 2 ¾ cup flour
  2. 2 teaspoon baking soda
  3. ½ teaspoon salt
  4. 2 teaspoon cinnamon
  5. ½ teaspoon ginger
  6. ½ teaspoon cloves
  7. ½ teaspoon nutmeg
  8. ½ teaspoon allspice
  9. 1 cup olive oil
  10. 4 eggs
  11. 1 cup brown sugar
  12. ¾ cup sugar
  13. 1 – 15 oz can pumpkin puree (not pie filling) or fresh blended cooked pumpkin
  14. 1 teaspoon vanilla

For the icing 

  1. 8 Tablespoon unsalted butter
  2. 1 ½ cup powdered sugar
  3. 3 Tablespoon milk
  4. 1 teaspoon vanilla
  5. ½ teaspoon salt
  6. Pretzel rods, to decorate in the middle

Instructions

  1. 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.
  2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Whisk to combine and set aside.
  3. In the bowl of a stand mixer, combine the oil, eggs, brown sugar, sugar, pumpkin and vanilla. Mix on low speed until combined.
  4. Add the dry ingredients into the pumpkin mixture and mix just until combined.
  5. Transfer the batter to a piping bag (refilling when needed).
  6. Pipe the batter into the bundt cavities until they are about half full.
  7. Bake in the preheated oven for about 10-12 minutes or until the edges are set and slightly browning.
  8. Allow to cool completely for about 5-10 minutes, before removing from the pan. Repeat with the remaining batter.
  9. 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.
  10. Cut the pretzel rods into approximately 1 inch size pieces. Set aside.
  11. 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)
  12. 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.
  13. 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.
  14. 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.

Find it online: https://www.fillmyrecipebook.com/mini-pumpkin-bundt-cakes/