The first snow of the year yesterday brought me right back to the warmth of my kitchen, and my Mom’s pumpkin bundt cake. I wanted to turn this into mini bundt cakes – so that everyone could have their own individual cake! These are so cute, and most stores with a decent baking section will carry the pans. I found these individual pans at my Home Goods. I baked them on a cookie sheet, and they came out beautifully!
Start with the recipe for Pumpkin Bundt Cake:
Pumpkin Bundt Cake recipe:
2 3/4 c sugar
3 eggs (separate yolks and whites)
1 c shortening
2 c canned pumpkin puree
3 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 c chopped pecans or walnuts
Glaze:
2 c powdered sugar
3 Tbsp milk
1/4 to 1/2 tsp maple flavoring (taste the icing, then decide how much maple you like)
Preheat oven to 350. Prepare mini bundt pans by spraying with cooking spray. Place on a cookie sheet, and set aside.
Beat together in a stand mixer, using a whisk attachment, sugar, egg yolks, shortening, vanilla, and pumpkin. Blend til well mixed.
In another bowl, combine rest of dry ingredients. Stir with a whisk to blend. Pour slowly into pumpkin mixture. Blend between additions.
Whisk remaining egg whites until very light and fluffy, like an egg white cloud! Fold egg whites gently into the batter, til well blended. Fold in chopped nuts (pecans or walnuts).
Pour mixture into prepared mini bundt pans. For this post, I made 4 mini bundt cakes, and 12 large muffins. The batter will make up to 12 mini bundt pans. I used 3 icecream scoops for each cake. The tops will be rounded, so you will need to slice off the top, in order for them to sit flat. No worries!! These are just like muffin tops, which are served in bakeries! Save them for snacking!
Bake at 350 for 25 – 28 min. Baking time will depend on the size of your pans, so start checking for doneness at 20 min – using a toothpick inserted into center of the cake. It will come out clean when done. Remove from oven immediately when done. Don’t over-bake. Cool in pan for about 20 min. Slice off the rounded tops of the cakes using a serrated knife – then turn cakes out onto a plate, or cooling rack to cool completely.
Prepare maple glaze:
2 c powdered sugar
3 Tbsp milk
1/4 to 1/2 tsp maple flavoring (taste the icing, then decide how much maple you like)
Combine all ingredients into a bowl, and stir til smooth, and “Drizzleable”!! Place cakes on a rack over parchment paper. Drizzle each cake with icing. The maple aroma is heavenly! I made sure not to FILL the center hole of the cake with icing, unless you REALLY like icing!! I left mine only about 1/2 filled. At room temp, the icing will drizzle out when you cut into the cake – so yummy! Top with additional chopped nuts.
