Description
These Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting are tender, moist, and perfectly spiced, making them ideal for holiday dessert tables or a comforting treat with tea or coffee.
Ingredients
Cake:
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 cup light brown sugar, packed (200g)
- ½ cup granulated sugar (100g)
- 15 ounces pumpkin puree (1 can)
- 1 cup vegetable oil (240ml)
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Frosting:
- 1 ½ cups unsalted butter, room temperature (340g)
- 4 to 5 cups powdered sugar (520-650g)
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 2 to 4 tablespoons heavy whipping cream (optional)
Instructions
- Brown Butter
Use a light-colored or stainless steel skillet to easily monitor the butter’s color change. Place butter into the skillet. Turn the heat to medium and let the butter melt completely. Stir occasionally to help it melt evenly.
- Cake
Preheat the oven to 350°F. Whisk together the dry ingredients in a separate bowl. In a mixing bowl, combine the sugars, pumpkin, and oil. Add eggs and vanilla. Mix in the dry ingredients until combined. Fill mini bundt pan and bake. Let cool before frosting.
- Frosting
Beat brown butter until fluffy. Gradually add powdered sugar, vanilla, cinnamon, salt, and cream if needed. Mix until smooth.
- Assembly
Fill a piping bag with frosting. Place a bundt cake upside down, frost, stack another cake on top. Add a cinnamon stick for decoration.
Notes
- Room Temperature Storage: Up to 2 days in an airtight container away from heat.
- Refrigerator Storage: Up to 5 days in airtight container.
- Freezer Storage: Wrap tightly and freeze for up to 3 months.
- Refrigerate leftover frosting for up to 1 week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 mini cake
- Calories: 1123 kcal
- Sugar: 100g
- Sodium: 555mg
- Fat: 66g
- Saturated Fat: 28g
- Unsaturated Fat: 34g
- Trans Fat: 2g
- Carbohydrates: 129g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 189mg
