Description
Delicious mini pumpkin bundt cakes topped with a sweet maple glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine pumpkin, sugars, oil, and eggs.
- Gradually add the dry ingredients to the wet ingredients.
- Grease the mini bundt pan and fill each mold.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cakes cool before removing from the pan.
- In a small bowl, whisk powdered sugar and maple syrup for glaze.
- Drizzle glaze over cooled cakes.
Notes
- Store cakes in an airtight container.
- These cakes freeze well.
- Adjust the sweetness of the glaze to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pumpkin bundt cakes, pumpkin desserts, maple glaze