Opis
These mini pumpkin bundt cakes are moist and packed with flavor, topped with a sweet maple glaze.
Składniki
Skala
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup maple syrup
- 1 cup powdered sugar
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugars, vegetable oil, and eggs.
- In another bowl, combine flour, baking powder, baking soda, spices, and salt.
- Add the dry ingredients to the wet mixture and stir until combined.
- Grease the mini bundt pan and pour the batter into each mold.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing from the pan.
- For the glaze, mix maple syrup and powdered sugar until smooth.
- Drizzle the glaze over the cooled bundt cakes before serving.
Uwagi
- Store cakes in an airtight container for up to 3 days.
- You can substitute vegetable oil with melted butter.
- Adjust spices for a stronger flavor if desired.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 mini bundt cake
- Kalorie: 180
- Cukier: 15g
- Sód: 150mg
- Kwasy: 7g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 27g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 30mg
Słowa kluczowe: mini pumpkin bundt cakes, maple glaze, pumpkin dessert