Description
These mini bundt cakes are moist and flavorful and are a breeze to whip up! Infused with warm pumpkin and cinnamon, they are topped with a warm maple glaze and they are gluten-free. Enjoy them as a wonderful fall treat everyone will love!
Ingredients
Scale
Dry ingredients
- 1 cup gluten free all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
Wet ingredients
- 1/2 cup olive oil or vegetable oil
- 2 large eggs
- 3/4 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional mix-ins – chopped pecans, mini chocolate chips
Maple Glaze
- 4 tablespoons unsalted butter
- 1 cup confectioner sugar
- 2–3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1.5 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F and spray or butter the cavities of the mini bundt cake pan very well to prevent sticking.
- Combine the dry ingredients in a medium bowl.
- Combine the wet ingredients in a separate medium bowl.
- Add the wet ingredients to the dry ingredients and mix well until smooth.
- Divide the cake batter between the bundt cake cavities of the pan filling each one about 2/3 full.
- Bake the cakes in the center rack of the preheated oven for 20-25 minutes until a toothpick inserted in the center of one of the cakes comes out mostly clean. Remove and let cool.
- Carefully run a butter knife around the edge of each mini bundt cake and then flip the pan over on top of a cooling rack to easily release them from the pan.
- Add all of the glaze ingredients to a small bowl and carefully dip (face down) each mini cake, allowing any excess gaze to drip off. Continue until you have glazed each cake.
- Allow the glaze to set then add another drizzle fo the glaze and some brown sugar or gold sprinkles to each cake to add a fancy festive touch.
- Serve and enjoy!
Notes
- Bundt cake pan: These are the mini bundt cake pans I used.
- Store: Store leftover cake in an airtight container in the fridge for 5 days. I recommend storing the cakes unglazed to prevent them from getting soggy.
- Freeze: Once the cakes have completely cooled, wrap each mini bundt cake, unglazed in plastic wrap, then store in a freezer-safe container in the freezer for up to 2 months. 10
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Desserts
- Method: Oven
- Cuisine: American
