Description
These Mini Pumpkin Bundt Cakes are a delightful treat, featuring tender, spiced cake made with real pumpkin puree and topped with a luscious brown butter buttercream frosting. Perfect for holiday gatherings or a cozy afternoon indulgence.
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 and melt over medium heat, stirring occasionally. When butter turns golden brown and releases a nutty fragrance, remove from heat and cool until soft.
- Cake
Preheat oven to 350°F. Combine dry ingredients. In a separate bowl, mix sugars, pumpkin, oil, vanilla, and eggs. Add dry ingredients, fill mini bundt pan, and bake until set. Cool before decorating.
- Frosting
Beat brown butter until fluffy. Gradually add powdered sugar, vanilla, cinnamon, salt, and cream if needed. Mix until smooth.
- Assemble Cake
Pipe frosting onto cakes to create pumpkin shape. Decorate with cinnamon sticks, tootsie rolls, and green candies.
Notes
- Storage Information
- Room Temperature: Store cakes in airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Brown Butter Frosting
- Refrigerator: Keep for up to 1 week.
- Freezer: 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
