When one is feeling fall-ish, one often thinks of pumpkin – Mini Pumpkin Bundt Cakes to be exact. These little pumpkin cakes are comforting little creations that are perfect for breakfast or dessert.
Mini Pumpkin Bundt Cakes
Pumpkin Cakes
Preheat oven to 350°F.
- 1 stick unsalted butter, melted
- 1 1/4 cup firmly packed dark brown sugar
- 2 eggs, lightly beaten
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon allspice
- 1 tablespoon ground cinnamon
- 3/4 cup pecans, chopped (optional)
Place butter & sugar into a mixing bowl. Beat together. Add wet ingredients into mixer & blend. Add dry ingredients & mix until combined. Stir in pecans & chocolate chips. Coat mini bundt pans with nonstick baking spray & divide batter into bundt pans. Fill each about 2/3 of the way full. Bake for about 30 minutes or until a fork comes out clean. Do not overbake or cakes will become dry.
Top with caramel sauce, a dollop of fresh whipped cream, a shake of pumpkin spice, and a pecan. If serving for dessert, a swirl of cream cheese frosting is lovely too.
The options are oh so many. Place two together and frost with pumpkin spice icing to make a pumpkin. Place a piece of a Pepperidge Farm Pirouette rolled wafer in the top with fresh mint leaves just before serving to finish the adorable look.
Pumpkin Spice Icing
- 2 cups powdered sugar
- 1-2 tablespoons water
- A small dab of brown food coloring
- A small dab of orange food coloring
- 2 teaspoons pumpkin spice
Mix all ingredients together until smooth.