Pumpkin Spice Mini Bundt Cakes with Maple Glaze
As the crisp autumn air settles in and the foliage begins to don its vibrant hues, we find ourselves longing for the comforting flavors of fall. What better way to embrace the season than by baking delightful Pumpkin Spice Mini Bundt Cakes with a decadent Maple Glaze? These charming cakes bring warmth and a touch of sweetness to any gathering, making them an irresistible treat for all.
Why You’ll Love This Recipe
This recipe is nothing short of spectacular. The combination of rich pumpkin flavor with aromatic spices creates a harmony that sings of autumn. The maple glaze adds a sweet, elegant finish, perfect for warming up any fall day. Plus, these mini bundts are effortless to whip up, making them family-friendly and perfect for busy schedules without sacrificing flavor.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– ½ cup packed light brown sugar
– 2 large eggs
– ¾ cup pumpkin puree
– 1 teaspoon vanilla extract
– ½ cup whole milk
For the Maple Glaze:
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1-2 tablespoons milk
Necessary Tools
– Mini bundt cake pan
– Mixing bowls
– Whisk and electric mixer
– Wire rack
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to get creative! You could substitute the pumpkin puree with sweet potato puree for a different twist. Add chopped nuts or raisins to the batter for extra texture. A dash of ginger can also bolster the spices beautifully.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare a mini bundt cake pan by greasing and flouring it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream the softened butter with granulated and brown sugars until fluffy. Beat in the eggs one by one.
4. Mix in the pumpkin puree and vanilla for that lovely pumpkin essence.
5. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Stir gently for a smooth batter.
6. Divide the batter among the mini bundt cake cavities evenly.
7. Bake for 18-20 minutes, checking doneness with a toothpick.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.
9. For the glaze, whisk powdered sugar with maple syrup and milk until smooth. Drizzle over cooled cakes.
Serving Suggestions
These bundt cakes pair beautifully with a cup of coffee or warm apple cider. They’re ideal as a dessert centerpiece or delightful afternoon snack.
Pro Tips for Success
Ensure all ingredients are at room temperature for smoother batter. Do not overmix; this keeps the cakes light and airy. Use a toothpick to test for doneness to avoid overbaking them.
Storing and Reheating
Store these mini bundt cakes in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge. To reheat, microwave for a few seconds to enjoy them warm again.
FAQ Section
Can I make these in a regular bundt pan? Yes, just adjust the baking time accordingly.
Can I freeze these cakes? Absolutely! Wrap them individually and freeze for up to two months.
Conclusion
Celebrate fall’s bounty with these Pumpkin Spice Mini Bundt Cakes. Delight in their rich, spicy flavor and the maple glaze’s comforting sweetness. Share your creations with us, and don’t forget to tag your photos on Instagram!
Nutritional Information
Approximate values per serving:
Calories: 260
Fat: 11g
Carbohydrates: 38g
Protein: 3g
Enjoy baking this heartwarming treat and bring the flavors of fall into your kitchen!
Pumpkin Spice Mini Bundt Cakes with Maple Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a mini bundt cake pan by greasing and flouring it.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the softened butter with granulated and brown sugars until fluffy. Beat in the eggs one by one.
- Mix in the pumpkin puree and vanilla for that lovely pumpkin essence.
- Alternately add the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Stir gently for a smooth batter.
- Divide the batter among the mini bundt cake cavities evenly.
- Bake for 18-20 minutes, checking doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with maple syrup and milk until smooth. Drizzle over cooled cakes.
