• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Mini Spiced Pumpkin Bundt Cakes with Maple Glaze (Wegmeyer Farms: Autumn Pumpkins)

    Nov 2, 2011 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Pumpkins outside the stone barn at Wegmeyer Farms in Loudoun County, VA

    [This blog post is part of The Farm Project and showcases a few photos from my autumn visit to Wegmeyer Farms. It includes a recipe for mini spiced pumpkin Bundt cakes made with their fresh pumpkin. Visit my photography website to see all the photos from this photo shoot. ~ Andrea]

    Wegmeyer Farms is off the beaten path, you might say. The last bit of road that goes out to the farm is definitely country with gravel, dirt, an old single lane bridge, and a number of deep ruts. But it’s a beautiful ride and well worth the trip to see their gorgeous hillside pumpkin field and 30+ varieties of pumpkins, including many heirlooms with a broad spectrum of colors and shapes. I visited their old stone barn and pumpkin field about a week before Halloween and enjoyed the crisp autumn air and scenery.

    As I wandered through the field studying all the different pumpkins, I found myself drawn to the bronze Fairytale pumpkins and the dark green round pumpkins, though I couldn’t remember the name from the cheat sheet in the barn. I selected one of each and carried them back to the barn. The pumpkin field isn’t too steep, but steep enough that lugging my pumpkins up the hill left me a little winded as I neared the top. They have wagons you can use to bring pumpkins back up to the barn, which I recommend for the larger pumpkins.

    Wegmeyer Farms in Autumn

    The farm is now closed to visitors for the season, but you can still find Wegmeyer Farms pumpkins at several DC area Whole Foods Markets. They will reopen in the spring for strawberry season, and when autumn comes back around next year, Wegmeyer Farms should be on your list for a visit to the pumpkin field.

    Mini Pumpkin Bundt Cakes with Maple Glaze - Andrea Meyers

    Recipe Notes

    Roasted fresh pumpkin puree adds plenty of pumpkin flavor to these simple mini spiced pumpkin Bundt cakes, which are shaped a bit like pumpkins themselves and make a pretty presentation with the ivory colored maple glaze. The cakes are spiced with molasses and pumpkin pie spice, or you can use a mix of cinnamon, ginger, nutmeg, and allspice. I tried Trader Joe’s pumpkin pie spice for the first time, which has a little lemon peel and cardamom in addition to the traditional pumpkin pie spices, and we really liked the flavor in the cakes.

    Each cake can serve two, though hearty appetites may want more.

    Mini Pumpkin Bundt Cakes with Maple Glaze - Andrea Meyers
    Print Pin

    Mini Spiced Pumpkin Bundt Cakes with Maple Glaze

    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: autumn, cake, maple, pumpkin
    Servings: 6 mini cakes
    Calories: 474kcal
    Author: Andrea Meyers

    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

    Ingredients

    CAKES

    • ⅓ cup dried currants
    • 3 ounces apple brandy (or other brandy)
    • 8 tablespoon unsalted butter (softened)
    • ¾ cup firmly packed brown sugar
    • 1 large egg
    • 1 cup pumpkin puree from a roasted pumpkin
    • ¼ cup molasses
    • ½ teaspoon vanilla extract
    • 1-¾ cups unbleached all-purpose flour
    • 1 tablespoon baking soda
    • ¾ teaspoon pumpkin pie spice (or ¼ teaspoon each cinnamon and ginger + ⅛ teaspoon each nutmeg and allspice)
    • ¼ teaspoon salt

    GLAZE

    • 1 cup confectioners sugar (sifted)
    • 4 teaspoons maple syrup
    • 4 teaspoons milk
    US Customary - Metric

    Preparation

    • Preheat oven to 350°/175° C
    • 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.
    • 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.
    • 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.
    • Distribute the batter evenly among the 6 mini Bundts, which should fill each about ¾ 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.
    • GLAZE: In a small bowl, stir the confectioners sugar, maple syrup, and milk together with a fork. Drizzle over the cakes just before serving.

    Nutrition

    Calories: 474kcal | Carbohydrates: 74g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 675mg | Potassium: 418mg | Fiber: 2g | Sugar: 67g | Vitamin A: 6868IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Baking Recipes with Pumpkin

    Bourbon Pumpkin Marble Cheesecake - Andrea Meyers
    Bourbon Pumpkin Marble Cheesecake
    Gluten-Free Pumpkin Scones - Andrea Meyers
    Gluten-Free Pumpkin Scones
    Pumpkin Apple Muffins - Andrea Meyers
    Pumpkin Apple Muffins

    More Recipes with Pumpkin From Around the Blogs

    • Panini Happy – Pumpkin French Toast
    • What We’re Eating – Roasted Root Vegetable Soup in a Pumpkin Bowl
    • Dine & Dish – Bite Size Pumpkin Funnel Cake Crispies
    • Appetite for China – Pumpkin Hummus
    « Roasted Pumpkin Butter (Ticonderoga Farms: Autumn Pumpkins)
    Butternut Squash Pie »

    Reader Interactions

    Comments

    1. Kristen says

      November 02, 2011 at 8:35 pm

      I'm a little bit infatuated with bundt cake - love this recipe!

      Reply
      • Andrea says

        November 02, 2011 at 8:39 pm

        Thanks Kristen! I adore Bundt cakes, always have.

        Reply
    2. brandi says

      November 09, 2011 at 9:37 am

      these are so cute! i love letting everyone have their own desserts 🙂

      Reply
    3. Sorina says

      September 13, 2012 at 5:21 am

      Thanks for sharing the recipe!!!
      I will try soon for my child but first, must buy mini bundt cakes :))

      Reply

    Trackbacks

    1. Saturday Spotlight: Pumpkin Recipes | Make and Takes says:
      November 5, 2011 at 2:56 pm

      [...] week, I’ll be featuring all things Turkey. So link up your turkey posts to the Spotlight. Mini Spiced Pumpkin Bundt Cakes Pumpkin Bars with Kalua & Cream Frosting Pasta with Pumpkin Cream Sauce Pumpkin [...]

      Reply
    2. Sweet Origins: Bundt, I Love You! « SWEET DESIGNS – AMY ATLAS EVENTS says:
      September 26, 2012 at 4:05 pm

      [...] Mocha Rum Bundt Cake 2) Mini Spiced Pumpkin Bundt Cake 3) Chewy Brownie Bundt Cake  4) Pumpkin Orange Bundt Cake  5) Carrot Pineapple Bundt Cake [...]

      Reply
    3. Bundt Cake Recipe Roundup | Barbara Bakes says:
      November 15, 2013 at 12:51 pm

      […] Meyer Lemon Bundt Cakes, The Little Kitchen Orange Yogurt Mini Bundt Cakes, Cake Duchess Spiced Pumpkin Bundt Cakes with Maple Glaze, Andrea Meyers: Making Life Delicious Chocolate Pomegranate Bundt Cakes with Pomegranate Glaze, […]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.