Pumpkin Mini Bundt Cakes Recipe

Inidividual Spiced Pumpkin Cakes with Maple Syrup Icing

© Liliana Tommasini

Nov 21, 2008

These Pumpkin Mini Bundt Cakes are fast and easy to make. They are baked in individual mini bundt cake pans and can be served plain with a dusting of icing sugar or dressed up with maple syrup icing and chopped toasted pecans for a more elaborate dessert. The perfect dessert to add to the Thanksgiving or Christmas table, include as part of a gift food basket or enjoyed plain as a snack. The pumpkin mini bundt cakes freeze well wrapped individually in pastic wrap and placed in a sealed freezer bag.

If mini bundt cake pans are not available, muffin pans, mini loaf pans or a 1 ten cup bundt pan can be substituted.

Pumpkin Mini Bundt Cakes Recipe

Ingredients:

• 1 cup vegetable oil
• 2 cups brown sugar
• 2 eggs
• 2 cups pumpkin purée *
• 4 cups all purpose white flour
• 2 tsp. baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Add On Ingredients: (Optional)

• 1 cup dried cranberries or
• 1 cup dark raisins or
• 1 cup chocolate chips or
• 1 cup chopped pecans or
• 1 cups chopped walnuts

How to Prepare the Pumpkin Mini Bundt Cakes:

Preheat oven to 350° F.

Servings: 10 mini bundt cakes

1. Grease and flour (or spray with cooking spray) 10 one cup mini bundt cake pans.
2. Mix vegetable oil and brown sugar together in bowl of stand up mixer.
3. Add eggs one at a time beating well after each addition.
4. Add pumpkin puree and mix until well combined.
5. Combine flour, baking soda, cinnamon, salt and nutmeg in separate bowl.
6. Add in three additions to pumpkin purée mixture.
7. Mix until batter is well blended.
8. Add one of the 'Add On' ingredients if using.
9. Pour batter in equal amounts into the 10 mini bundt cake pans.
10. Bake for 25 minutes or until a cake tester comes out clean.
11. Cool pumpkin mini bundt cakes for 30 minutes.
12. Unmold cakes onto rack and turn over.
13. Dust mini bundt cakes with plain icing sugar or top with Maple Syrup Icing.

Maple Syrup Icing Recipe:

Ingredients:

• 4 cups icing sugar.
• 1/4 cup maple syrup
• 1 cup chopped toasted pecans (optional)

How to Prepare Maple Syrup Icing:

1. In medium size bowl, combine the 4 cups of icing sugar, maple syrup and vanilla.
2. Mix until well combined.
3. Ice tops of pumpkin bundt cakes with Maple Syrup Icing..
4. Sprinkle top of each mini bundt cake with chopped toasted pecans (if using).

How to make Pumpkin Purée *

1. Peel pumpkin (4-5 pounds), seed and cut into chunks.
2. Place steamer basket in large sauce pan.
3. Add one to two inches of water.
4. Cover saucepan and bring to a boil.
5. Add pumpkin chunks, cover and cook for about 15-20 minutes until soft.
6. Purée in food processor until smooth.
7. Use in any recipe that requires pumpkin purée.
8. Makes 4-5 cups of pumpkin purée.

More Holiday GIft-GIving Recipes

Steamed Pumpkin Pudding with Brandy Sauce

Sicilian Fig Cookies

Fig and Walnut Mini Loaves - A Holiday Treat

Pumpkin Mini Bundt Cakes

Pumpkin Mini Bundt Cakes

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