The weather has shifted, which means it’s socially acceptable to bake with fall ingredients. Pumpkin, being at the top of that ingredient list, gets used in cakes, breads, smoothies, and breakfast treats. When it’s summer time and I’m able to use all the fruit and berries that grow in my garden, I get sad when the end of the season approaches and I’m no longer able to use the bounty from my yard. Now is the time for pumpkin bundt cakes with maple icing.
Then fall hits, and suddenly I’m baking with apples, adding nutmeg and clove to everything and wondering how I ever survived the summer months without using those wonderful fall flavors.
I’m loving my mini bundt pan I bought when I sold Pampered Chef. I need about four of these things. I made this recipe as a layer cake for Thanksgiving and it was a huge hit. I stole found the recipe from Teagan Gerard at Half Baked Harvest. I honestly don’t know how she comes up with so many fantastic recipes. The fact that she has a built-in army of taste-testers in her many siblings, has got to come in handy.
The recipe is easily halved if you only have one mini bundt pan. But I would encourage you to make the full recipe and freeze the extra cakes to take out when the need arises. The flavors are amazing and it’s not an overwhelming pumpkin flavor – the spices she adds really complement the pumpkin.
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mini pumpkin bundt cakes with maple icing
Ingredients
For the cakes
- 3 cups | 15 ounces all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 cup canola oil
- 1 1/2 cups | 10.5 ounces granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 can | 15 ounces pumpkin puree
For the icing
- 1/4 cup maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- milk for thinning (optional)
Instructions
To make the cakes:
- Preheat oven to 350 degrees. Grease and lightly flour two mini bundt pans.
- In a medium bowl whisk together the flour, baking powder, baking soda, and all the spices.
- In a large bowl, beat together oil, sugar, vanilla, eggs, and pumpkin until thoroughly combined. I used a whisk, but you could also do this in a stand mixer fitted with the paddle. Gradually add in the dry ingredients. You want to thoroughly mix until smooth and no lumps remain.
- Pour batter into bundt wells to about 2/3 full. Bake until toothpick inserted comes out clean, about 15-18 minutes.
- Cool on a wire rack for 10 minutes, then invert onto rack to cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup and vanilla. If mixture is too thick, add a splash of milk until desired consistency is reached.
- If you prefer icing that is on the thinner side, drizzle over individual cakes and let set. If you like the icing thicker, dip each cake into icing and let set. Can be decorated with cinnamon sticks and drizzled chocolate.
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