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Mini Pumpkin Bundt Cakes

  • Author: Cindy @mycountrytable

Description

These Mini Pumpkin Bundt Cakes are delightfully moist and full of warm Fall spice flavors, and they’re finished with a complementary brown butter spice icing.


Ingredients

Units Scale

BUNDT CAKES

  • 3 cups all-purpose flour, spoon and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup canola or vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 1 can (15 ounce) pumpkin puree, (not pumpkin pie filling)
  • 1/2 cup full-fat buttermilk, room temperature

BROWN BUTTER SPICE ICING

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 block (4 ounces) cream cheese, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • Dash of salt
  • 2 tablespoons plus 1 teaspoon milk or half & half cream

Instructions

BUNDT CAKES

  1. Preheat oven to 350 degrees. Butter and and lightly flour 8 mini bundt cake molds. Turn the pans upside down and tap out excess flour. Note: If you only have one pan, you can bake six bundt cakes at one time. Refrigerate the remaining batter, and bake the remainder batter after the pan cools.
  2. In a medium bowl, whisk or sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat. (There should be brown bits on the bottom of the saucepan. See picture in the post above).
  4. Add the butter, oil, and sugars to a large mixing bowl. Mix on medium speed until combined. It will be thick and grainy at this point. Add the eggs, one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the pumpkin and mix until all ingredients are well combined.
  5. Add the dry ingredients alternately with the buttermilk in three batches, dry, buttermilk, dry.
  6. Spoon or pipe the batter into the prepared cake molds, filling 2/3 full. Shake the pan back and forth to level out the batter.
  7. Bake for approximately 25 minutes or until a toothpick inserted in the centers comes out clean.
  8. Allow cakes to cool for 5 minutes before inverting onto a wire rack to cool completely.

BROWN BUTTER SPICE ICING

  1. Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat and set aside. (There should be brown bits on the bottom of the saucepan. See picture in the post above).
  2. Add the cream cheese to a mixing bowl and mix with a mixer until it’s smooth, creamy, and free of any lumps.
  3. Add the butter, making sure it’s no warmer than lukewarm. Slowly add the powdered sugar one cup at a time, mixing well after each addition. Add the spices and the milk or half & half. Mix until all ingredients are well combined.
  4. Invert each bundt cake so that the molded part is on top. Place a small dollop of the icing on top of the center hole, allowing it to seep down into the hole. Place another dollop of the icing on the top and using the tip of a spoon or offset spatula, gently smooth the icing down the sides of the cake between the grooves.  
  5. Allow the icing to set up on the cakes, about 10 minutes. Store the cakes in an airtight container. If you’re not serving them the same day, refrigerate the cakes and set out at room temperature for at least 30 minutes before serving.
  6. Cakes will stay fresh for up to 3 days.