Nothing but mini bundt cakes this week! These little bundt cakes are adorable and so good! These are packed with pumpkin and fall spices, then topped with a browned butter cream cheese frosting. It would be fun to decorate these as a fall family activity. Everyone could be creative and decorate their own pumpkin!
Mix up and bake your pumpkin mini bundt cakes. Let them cool completely. Then, with a serrated knife, cut the bottom off of each individual cake, so that it is flat. Place the “not quite so perfect” shaped ones with their cut side up, and the prettiest ones with their cut side down.
Mix up your frosting, but just add 1 tablespoon of milk, so that the frosting is a bit thick. Spread a little frosting on half of the cakes on the flat portion, this will be the bottom of your pumpkins.
Then sandwich two of the cakes together with the frosting in the middle, lining up the edges and raised lines of the cake. Gently press together to form a pumpkin. (You can see that these are a little tall – you could cut a bit more off of each cake, if you want them more circular shaped.)
Add 1-2 more tablespoons of milk to your frosting and top all your mini pumpkins with cream cheese glaze, letting it drizzle down the sides. Add a pumpkin stem, I used the 100 Grand candy bars that were cut in half lengthwise and then in half crosswise. Other candies or pretzel rods would also work. Top with fall sprinkles and decorations. These edible wafer paper leaves are from the Fancy Flours website.
If you haven’t baked with browned butter, you are missing out on a wonderful flavor – especially for fall! You can see small specks of the browned butter in the glaze – it adds a rich, almost caramel, flavoring. So good!
You could use these a part of your fall centerpieces. Just add some fall flowers or little pumpkins and you have instant decorations.
Save a few to share with your friends and family! You might want to include the recipe, so that they can have fun too. Enjoy being creative!
The recipe is below:
Pumpkin Mini-Bundt Cakes with Cream Cheese Frosting
Ingredients
Mini-Bundts
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon*
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/2 teaspoon salt
- 2 cups sugar
- 1/4 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 15 oz can pure pumpkin, not pie filling
Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons browned butter cooled (or 2 tablespoons butter at room temperature)
- 1 1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- 1 pinch salt
- Optional – sprinkles, nuts, decorations
Instructions
Mini-Bundts°
- Preheat the oven to 350 degrees. Spray mini-bundt cake pan with nonstick spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, spices and salt. Set aside.
- Combine sugars and oil and combine with mixer until smooth, about 2 minutes. Add eggs, one at a time, beating well after each additional. Add the vanilla and mix until combined.
- Add the flour mixture to egg mixture alternately with the pumpkin (beginning and ending with the dry ingredients), stirring just enough to combine each time. To fill the mini-bundt pans easily, place the batter in a large ziplock bag, cut off a corner and pipe the cake dough into the pans. You can also spoon it in.
- Bake for 18-22 minutes, or until toothpick inserted near the centers comes out clean. Remove from the oven and place on cooling rack. Cool for about 5-10 minutes before removing. Gently twist each cake to remove, you may need to use a knife to loosed some of the cakes if they are sticking. Cook completely on rack.
Cream Cheese Frosting
- While the cakes are cooling, make the frosting. With mixture, beat the cream cheese until it is smooth. Add in cooled browned butter (or softened butter), mix well. Gradually add in powdered sugar and mix until combined. Mix in vanilla, salt and 1 tablespoon of milk. Beat until smooth. Test consistency.
- An easy way to pipe the icing on these cakes, is to put the frosting in a quart sized ziplock bag, cut off a corner and gently squeeze to decorate. If you prefer to drizzle the icing, add about 1 more tablespoon of milk and drizzle over top and sides of cake.
- Add sprinkles, nuts or other decorations. Have fun!
How to Brown Butter
- Place 2 tablespoons of butter in a small light colored pan, not nonstick. Place on medium heat, when it starts to melt, start stirring and watch carefully. As it melts, it will pop and fizzle. It usually takes about 5 minutes for butter to brown, once you notice little brown specks in the bottom of the pan, remove from the stove immediately and pour butter in a heat proof bowl to cool. What a depth of flavor this adds!
Notes
For edible fall leaves and a wide selection of baking supplies and decorations, click on the link below:
https://www.fancyflours.com/product/Autumn-Leaves-Wafer-Paper/296
