Mini Pumpkin Bundt Cakes with Maple Glaze
These delicious Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect quick and easy individual size dessert to get your holiday season started this year! Packed with perfectly spiced pumpkin and topped with a divine buttery maple glaze they are moist, tender, and oh so yummy!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Egg (room temperature)
- 60 g Vegetable oil
- 30 g Granulated sugar
- 30 g Brown sugar
- 100 g Pumpkin puree
- 90 g All purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ teaspoon Pumpkin spice
- 15 g Unsalted butter
- 40 g Maple syrup
- 60 g Powdered sugar (sifted)
- A few drops freshly squeezed lemon juice (optional, to balance the sweetness)
Instructions
- 1
Mini Pumpkin Bundt Cakes
- 2
Pre-heat oven to 175 C / 347 F (no fan)
- 3
In a large bowl oil, whip egg, oil, and the 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin puree in
- 4
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold into the wet ingredients by hand using a Rubber spatula). Do not use a mixer at this point.
- 5
Pipe or spoon the bundt cake batter into the cavities of your mini bundt mold.
- 6
Bake for 20-25 min or until a skewer inserted comes out clean
- 7
Let the bundt cakes come to room temperature before applying the maple glaze
- 8
Maple glaze
- 9
Gently heat maple syrup with butter over low heat, then mix it with powdered sugar
- 10
You might need slightly more or less wet ingredient (maple syrup) to the powdered sugar depending on the powdered sugar and humidity in your kitchen. If the glaze is too thick, add more maple syrup. If the glaze is too thin, add more powdered sugar
- 11
Move the glaze into a piping bag, make a very small hole in the piping bag, and decorate each mini Bundt cake. Make sure that the glaze is not too runny, nor too solid, try it first on a plate.
- 12
Serve the bundt cakes shortly. Any leftovers can be stored refrigerated in an air-tight container for 2-3 days.