Mini Pumpkin Bundt Cakes

Happy Wednesday!

Since fall is officially here and #tessember has begun, I figured I’d share a yummy pumpkin dessert with you. These mini pumpkin bundt cakes are the cutest little things and seriously impress people when served on a platter! I took some over to our neighbors house when I made these so I wouldn’t eat them all. Joey isn’t a pumpkin lover…which, yes, before you ask, is heartbreaking. Well, maybe more like button snapping…I get stuck eating everything pumpkin unless I give it to our neighbor or have people over.

Mini Pumpkin Bundt Cakes

For the cakes:

• 1 1/4 cup + 1 heaping tablespoon of flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla bean paste, can use regular vanilla extract if you don’t have paste
• 1/2 cup cold water
• 1/2 cup pumpkin
• 1 egg
• 1/4 cup grapeseed oil

For the cream cheese glaze:

• 1/2 package cream cheese, softened at room temperature
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2-3 tablespoons milk

Directions:

1. Preheat oven to 350 degrees.
2. Combine the dry cake ingredients in a stand mixer. With the paddle attachment, stir to combine.
3. Mix the wet ingredients for the cake together in a small bowl, including the vanilla bean paste, cold water, pumpkin, egg and oil. Whisk until all is combined. Add the wet ingredients to the dry ingredients in the stand mixer and mix until just combined.
4. Spray a mini bundt cake pan generously with nonstick spray and fill each cake cavity 2/3 of the way full. Bake for 20 minutes or until toothpick is clean.
5. While the cakes are baking, combine your cream cheese glaze ingredients in a small bowl using a hand mixer. Beat until smooth. You want the glaze to be able to drizzle off of a spoon without too much shaking. Not too runny, not too thick. Start with 1 tablespoon of milk and add more as needed.
6. When the cakes are done, remove from oven and let rest for 10 minutes. Place a big piece of parchment paper down on the countertops and then put a cooling rack on top of bundt cake pan, and flip. The cakes should fall onto the rack. 🙂
7. Drizzle with the glaze, and top with whatever toppings you like. I drizzled a little caramel sauce on top of some of them and  sprinkled with toffee bits for a bit of crunch.

Done in 30 minutes and sure to impress. Also, these cakes are just so good. 

As always, if you make it, be sure to tag me!

xox

Tessa