Mini Spiced Pumpkin Bundt Cakes with Maple Glaze
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 mini cakes
 
Ingredients
  • CAKES
  • 1/3 cup (53 g) currants
  • 3 ounces (89 ml) apple brandy or other brandy
  • 1 stick (8 tablespoons/113 g) unsalted butter, softened
  • 3/4 cup (83 g) firmly packed brown sugar
  • 1 large egg
  • 1 cup pumpkin puree from a roasted pumpkin
  • 1/4 cup (60 ml) molasses
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups (210 g) unbleached all-purpose flour
  • 1 tablespoon baking soda
  • 3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon and ginger + 1/8 teaspoon each nutmeg and allspice)
  • 1/4 teaspoon salt
  • GLAZE
  • 1 cup (130 g) confectioners sugar, sifted
  • 4 teaspoons maple syrup
  • 4 teaspoons milk
Preparation
  1. Preheat oven to 350°/175° C
  2. Warm the apple brandy in a microwave safe bowl or on the stove in a small saucepan. Remove from heat and stir in the currants. Allow to soak about 10 minutes, then strain.
  3. Beat the softened butter at medium speed with an electric mixer until creamy, then gradually add the brown sugar and mix on medium speed until the sugar and butter are completely combined and a little fluffy. Add the egg and mix until blended. Add the pumpkin puree and molasses and mix well. Stir in the soaked currants.
  4. In the medium bowl whisk together the flour, baking soda, spice, and salt. Gradually add to the pumpkin mixture, beating at low speed just until blended.
  5. Distribute the batter evenly among the 6 mini Bundts, which should fill each about 3/4 full. Bake in the preheated oven until an inserted toothpick comes out clean, about 22 to 26 minutes. Allow cakes to cool in the pan about 10 minutes, then remove from the pan and finish cooling on a wire rack. Top with the glaze, or if you need to store the cakes, wrap each tightly in plastic wrap. Will keep for up to 3 days.
  6. GLAZE: In a small bowl, stir the confectioners sugar, maple syrup, and milk together with a fork. Drizzle over the cakes just before serving.
More Information
Equipment

small microwave safe bowl or saucepan
stand mixer with paddle attachment, or hand mixer and large bowl
medium mixing bowl
mini Bundt cakes pan with 6 cake cups, lightly coated with cooking spray
small mixing bowl
Recipe by Andrea Meyers at https://andreasrecipes.com/wegmeyer-farms-autumn-pumpkins-mini-spiced-pumpkin-bundt-cakes-with-maple-glaze/