Pumpkin Mini-Bundt Cakes with Cream Cheese Frosting
Adorable little bundt cakes you can decorate in so many ways!
Servings: 18 mini-cakes
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
*You could also use 2 teaspoons of pumpkin pie spice to substitute for the cinnamon, ginger, cloves and nutmeg.