Description
Mini pumpkin bundt cakes with maple glaze are delightful treats for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 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 cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, brown sugar, and oil.
- Beat in eggs one at a time.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Pour the batter into greased mini bundt cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before removing from pans.
- In a small bowl, mix maple syrup and powdered sugar to create the glaze.
- Drizzle the glaze over cooled cakes.
Notes
- Store cakes in an airtight container.
- These can be frozen for up to 3 months.
- Top with chopped nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pumpkin bundt cakes, pumpkin desserts, fall recipes, maple glaze