Mini Pumpkin Bundt Cakes with Pumpkin Spice Cream Cheese Glaze
Serves: Twelve | Prep: 1 hour | Cook: 12 min
Ingredients:
Mini Pumpkin Bundt Cakes:
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp Pumpkin Pie Spice
1/4 tsp salt
1/2 cup light brown sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
14 oz or 1 3/4 cup Pumpkin Puree
Pumpkin Spice Cream Cheese Glaze:
1/2 cup cream cheese, room temperature
1 Tbsp butter, room temperature
1 1/2 cup powdered/icing sugar
1/2 tsp vanilla extract
1/2 tsp Pumpkin Pie Spice
1-2 Tbsp milk
Garnish:
Cinnamon Sticks
Fresh Sage Leaves
Directions:
Preheat oven 350F/180C. Grease a mini bundt tray.
In a bowl mix flour, baking powder, baking soda, pumpkin pie spice, and salt together.
In a mixer with a paddle attachment, mix sugar and oil together. Add eggs and vanilla. Mix, until thoroughly combined. Add flour mixture, alternating with pumpkin puree. Beginning and ending with the dry ingredients, until incorporated. Pour batter into the prepared mini bundt tins, filling 2/3 of the way up. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 20 minutes before completely cooling on a wire rack.
Make the glaze by adding cream cheese and vanilla in a mixing bowl with a paddle attachment. Mix, medium high speed, 2-3 minutes. Reduce speed and slowly add in the powdered sugar. Gradually increase speed and beat, 2-4 minutes. Add vanilla and pumpkin pie spice. Add milk 1 Tbsp at a time until desired consistency is reached.
To assemble cut the bottom of each bundt cake to make a flat surface. Press both cut sides together and place one of the uncut sides on a tary and spoon glaze over the top of the cooled cakes. Garnish by placing a cinnamon stick in the center along with some fresh sage leaves.
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Pumpkin Latte
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Pumpkin Squares with Pumpkin Butter Cream Cheese Frosting
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