Story by Karyl Henry, Karyl’s Kulinary Krusade
Okay, I admit it. I have finally joined the pumpkin spice craze…sort of. It started about a month ago, and I am treading very slowly.
I also have to admit that my lifelong dislike of pumpkin was unfounded. I’m still selective on how I enjoy it, but it’s no longer the enemy.
That’s a good thing because I’m actively adding pumpkin recipes on the blog. I began with Baked Pumpkin Spice Wontons, added Glazed Pumpkin Hand Pies, and have Pumpkin Spice Cheesecake Bites coming up very soon.
I don’t bake very often, but one of my favorite desserts is my mom’s rum cake. I’ve been making them as mini bundt cakes for years, and all my friends love them. So I decided to add a new twist with PUMPKIN MINI BUNDT CAKES.
WHY THIS RECIPE WORKS
- Mini bundt cakes are perfect single portions
- Pumpkin adds a more savory bite to the cake
- The glaze adds a sweetness that pairs really well
Oh my goodness these Pumpkin Mini Bundt Cakes are amazing! The pumpkin adds moisture to the cakes and they practically melt in your mouth. And the pumpkin flavor is not overwhelming at all.
WHY MINI BUNDT CAKES?
Why not?! But seriously, they’re great to grab and go. And even if you eat 2, it’s still about the size of one generous piece of cake.
I love my mini bundt cake pan. And these days, you can buy them in different sizes, in silicone, or even individual mini bundt pans.
INGREDIENT TIPS FOR PUMPKIN MINI BUNDT CAKES
Don’t guess with measurements! That is the cardinal rule of baking. If you do, you’re going to mess up the consistency and/or flavor of the recipe.
Use Pumpkin, not pumpkin pie filling. The pie filling has the spices and sugar added, so when you use the pure pumpkin you control what you add.
I use a combination of dark brown sugar and granulated sugar. Brown sugar has molasses in it and will result in a more moist and soft consistency.
Pumpkin pie spice is a one-stop-shop to add the perfect spices to compliment the pumpkin.
You can use a stand mixer or a KitchenAid mixer. I use both interchangeably, but the KitchenAid is a little easier hands-free option.
TOPPINGS FOR PUMPKIN MINI BUNDT CAKES
I make a fabulous brown sugar glaze. You will want to eat it straight out of the pan. But trust me, drizzle it generously on the cakes instead.
I add a little bit of bourbon to the glaze, and it adds another wonderful layer of flavor. That’s optional, and the glaze is delicious without it.
Let the Pumpkin Mini Bundt Cakes cool completely before adding the glaze, and you will need to add 2 separate layers of glaze.
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350 degrees. Spray the bundt cake cups generously with cooking spray and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, add both sugars, oil, vanilla extract, and pumpkin puree. Beat on medium until fully combined and smooth.
Add eggs one at a time, beating to combine between each one.
Add half of the flour mixture to the wet ingredients and mix until combined. Add the other half, and beat until fully combined. Scrape down the sides of the bowl to make sure everything is incorporated.
Pour the batter into the bundt pan cups, and bake for 20 minutes. As soon as the cakes are cool enough to handle, take them out of the bundt pan and set them on a cooling rack.
While the cakes cool, prepare the glaze.
Add brown sugar and heavy cream to a saucepan, and simmer over low heat, stirring for about five minutes. Remove from the heat and add the cream cheese.
Stir until the cream cheese melts completely, then add the vanilla extract, cinnamon, and bourbon. Transfer the glaze to a large bowl to come to room temperature.
Drizzle the cakes generously with glaze. Once you’ve glazed them all, drizzle another layer of glaze. Finish with some fun sprinkles.
I made these Pumpkin Mini Bundt Cakes for a tailgate a few weeks ago, and they were a huge hit. They’re also a great dessert for Thanksgiving and holiday entertaining.
FREQUENTLY ASKED QUESTIONS
Can I use a full-size bundt pan instead? Absolutely! You’ll need to bake the cake for 40-50 minutes.
Why don’t you flour the pan before adding the batter? I’ve tried dusting with flour after the spray, but the cake tends to stick and doesn’t come out easily.
Pumpkin Mini Bundt Cakes from KarylsKulinaryKrusade.com
- 2 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can (15oz) 100% pumpkin (NOT pumpkin pie filling)
- 1 cup vegetable or canola oil
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1cup dark brown sugar
- 1/2 cup heavy cream
- 4 Tablespoons cream cheese, room temperature
- 1 teaspoon ground cinnamon
- 2 Tablespoons bourbon (optional)
- Preheat oven to 350 degrees. Spray the cups of the bundt cake pan generously with cooking spray and set aside.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In another bowl add brown and white sugars and whisk to combine. Add pumpkin, oil, and vanilla, and beat to combine well.
- Add eggs one at a time, beating well each time.
- Add half of the flour mixture to the wet mixture and beat to combine. Add the other half of the flour mixture, and beat to combine.
- Pour batter into wells of the bundt cake pan.
- Bake for 20 minutes. As soon as cakes are cool enough to handle, remove them from the pan and transfer to a cooling rack.
PREPARE THE GLAZE WHILE CAKES COOL
- In a saucepan, add brown sugar and heavy cream. Simmer over low heat for about 5 minutes, stirring constantly.
- Add cream cheese and stir until melted.
- Remove saucepan from heat, and add vanilla, cinnamon, and bourbon. Stir well to combine.
- Transfer glaze to a bowl to come to room temperature.
- Using a spoon, drizzle cakes with glaze. Once you’ve done them all, start over and drizzle another layer of glaze.
- Finish with sprinkles (if desired), and serve.