Imagine sinking your fork into a perfectly moist, spice-laden mini cake that captures the essence of fall in every single bite. These Mini Pumpkin Bundt Cakes with Maple Glaze are not just a dessert—they're a culinary experience that transforms your kitchen into a cozy autumn wonderland. With their adorable mini size and luxurious maple drizzle, these little cakes are about to become your new seasonal obsession, guaranteed to impress everyone from family gatherings to sophisticated dinner parties.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini Bundt cake pan with non-stick cooking spray or butter to ensure easy removal of the cakes after baking.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk together until the mixture is smooth and well blended.
- Add the eggs to the pumpkin mixture one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a piping bag, carefully fill each cavity of the mini Bundt cake pan with the batter, filling each about 2/3 full to allow room for rising.
- Place the filled pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Once baked, remove the pan from the oven and let it cool for about 10 minutes. After cooling, gently invert the pan to release the mini cakes onto a wire rack to cool completely.
- While the cakes are cooling, prepare the maple glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. If the glaze is too thick, add an additional tablespoon of milk until you reach your desired consistency.
- Once the mini cakes are completely cool, drizzle the maple glaze over the top of each cake. Allow the glaze to set for a few minutes before serving.
- Enjoy your delicious Mini Pumpkin Bundt Cakes with Maple Glaze as a delightful treat for any occasion!
Tips
- Use fresh, high-quality pumpkin puree for the most vibrant flavor. Avoid watery canned pumpkin by choosing brands with thick, rich consistency.
- Don't overmix the batter! Gentle mixing prevents tough cakes and ensures a tender crumb.
- Invest in a good non-stick mini Bundt pan and generously grease it to ensure easy cake removal.
- Check cakes early: Ovens vary, so start checking at 18 minutes to prevent overbaking.
- Let cakes cool completely before glazing to prevent the maple glaze from sliding off.
- For an extra flavor boost, try adding a pinch of ground cardamom or a splash of vanilla extract to the batter.
- Store glazed cakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
