Description
These Mini Pumpkin Bundt Cakes are soft, moist, and delicately spiced with cinnamon, ginger, and nutmeg. A hint of orange zest brightens the flavour, while a sumptuous maple syrup glaze with pecan nuts adds the perfect seasonal finishing touch — this is a cozy autumn bake that feels like a warm hug with every bite.
Ingredients
Units
Scale
For the Pumpkin Cakes
- 160 ml vegetable oil
- 135 g light brown sugar
- 65 g caster sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 200 g pumpkin purée
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp mixed spice
- 1/8 tsp ground nutmeg
- 266 g all purpose flour
- 1 3/4 tsp baking powder
- 1/8 tsp baking soda
- zest of an orange
For the Maple Syrup Glaze
- 45 g salted butter
- 100 g icing sugar
- 90 ml maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
For the Garnish
- 30 g pecans, finely chopped
Instructions
For the Batter
- For this recipe you will need a bundtlette pan (if you don’t have one, the recipe will still work well in a cupcake or loaf cake pan)
- Preheat the oven to 180℃ fan. Spray each bundtlette mould thoroughly with cake release spray and wipe off any excess with kitchen paper.
- Zest an orange and set aside.
- In a bowl, sift together the all-purpose flour, spices, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the vegetable oil, light brown sugar, and caster sugar. Whisk vigorously until fully incorporated.
- Add the eggs one at a time, whisking well after each addition.
- Mix in the vanilla extract, whisk until fully incorporated.
- Add the pumpkin purée and orange zest, whisking until smooth.
- Add the dry ingredient mix. Switch to a spatula and gently fold until no white streaks remain. If the batter is still lumpy, switch back to the whisk and whisk gently until smooth and cohesive.
Bake and Cool the Cakes
- Fill each mould almost to the top (almost 90%) using an ice cream scoop or spoon.
- Bake in the preheated oven for 15–20 minutes (mine took 16 minutes).
- Remove the pan from the oven and let the cakes sit in the bundtlette pan for 10 minutes.
- Place a wire rack on your work surface. Hold the pan tightly and flip it over onto the wire rack — the cakes should release beautifully.
- Let the cakes cool completely on the wire rack before decorating.
Make the Maple Syrup Glaze
- In a saucepan over medium heat, combine the butter and maple syrup. Stir constantly until the butter is fully melted.
- Remove the pan from heat and mix in the vanilla extract.
- Add the icing sugar and ground cinnamon, stirring until well combined.
- If the mixture appears lumpy, switch to a whisk and whisk vigorously until smooth.
- Let the glaze sit in the pan for about 10 minutes to thicken. If the glaze is too thick after resting, add a little more water, a drop at a time, to reach your desired consistency.
- Load the glaze into a piping bag and secure it with an icing bag tie. It’s now ready to drizzle over your cakes.
Decorate the Cakes
- Place a wire rack over a sheet of parchment paper on your work surface to catch any drips.
- Cut a small hole at the tip of your piping bag.
- Pipe the maple syrup glaze, allowing it to trickle down the swirls.
- Sprinkle the chopped pecans on top.
- Serve and enjoy with your favourite tea or coffee!
Notes
- Each egg is about 60 g without shell.
- No bundtlette pan? You can bake the batter in a single loaf pan instead. Once baked and cooled, you can still drizzle the maple syrup glaze on top and sprinkle with chopped pecans for the same cozy, autumn flavour.
Nutrition
- Serving Size: 1 serving
- Calories: 605kcal
- Sugar: 60g
- Sodium: 232mg
- Fat: 25g
- Unsaturated Fat: 18g
- Carbohydrates: 99g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 73mg