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 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.
GLAZE: In a small bowl, stir the confectioners sugar, maple syrup, and milk together with a fork. Drizzle over the cakes just before serving.