Mini Pumpkin Bundt Cakes with Maple Glaze

5 from 2 votes

Mini Pumpkin Bundt Cakes with Maple Glaze

These delicious Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect quick and easy individual size dessert to get your holiday season started this year! Packed with perfectly spiced pumpkin and topped with a divine buttery maple glaze they are moist, tender, and oh so yummy!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 139kcal

Author: Katalin Nagy

Equipment

Ingredients

Pumpkin Mini Bundt Cakes

1 Egg room temperature
60 g Vegetable oil
30 g Granulated sugar
30 g Brown sugar
100 g Pumpkin puree can or make your own homemade pumpkin puree
90 g All purpose flour
¼ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Pumpkin spice mix of cinnamon, nutmeg and ginger or make your own homemade pumpkin spice

Maple Glaze

15 g Unsalted butter
40 g Maple syrup
60 g Powdered sugar sifted
A few drops freshly squeezed lemon juice optional, to balance the sweetness

Metric - US Customary

Instructions

Mini Pumpkin Bundt Cakes

Pre-heat oven to 175 C / 347 F (no fan)
In a large bowl oil, whip egg, oil, and the 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin puree in
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold into the wet ingredients by hand using a Rubber spatula). Do not use a mixer at this point.
Pipe or spoon the bundt cake batter into the cavities of your mini bundt mold.
Bake for 20-25 min or until a skewer inserted comes out clean
Let the bundt cakes come to room temperature before applying the maple glaze

Maple glaze

Gently heat maple syrup with butter over low heat, then mix it with powdered sugar
You might need slightly more or less wet ingredient (maple syrup) to the powdered sugar depending on the powdered sugar and humidity in your kitchen. If the glaze is too thick, add more maple syrup. If the glaze is too thin, add more powdered sugar
Move the glaze into a piping bag, make a very small hole in the piping bag, and decorate each mini Bundt cake. Make sure that the glaze is not too runny, nor too solid, try it first on a plate.
Serve the bundt cakes shortly. Any leftovers can be stored refrigerated in an air-tight container for 2-3 days.

Video

Notes

INGREDIENT NOTES

All ingredients must be at room temperature to properly emulsify: eggs, pumpkin puree, etc.
For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Do not overwork the mini bundt cake batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
If not using a silicone baking mold, make sure to properly grease your tin. Check my article about how to get cake out of mold and how to properly prepare a non-silicone mold
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Baking this Pumpkin Mini Bundt cake takes 20-25 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake
When glazing, make sure that Bundt cakes are at room temperature and the glaze is not too thin, nor too thick.

Nutrition