Description
Mini pumpkin bundt cakes with maple glaze are delightful treats perfect for fall.
Ingrédients
L'échelle
- 1 cup pumpkin puree
- 1/2 cup granulated 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 ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
- Add eggs and mix until well combined.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Grease mini bundt pans and fill each mold with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar and maple syrup until smooth.
- Drizzle the glaze over the cooled cakes before serving.
Notes
- Store cakes in an airtight container.
- These cakes freeze well.
- Adjust spices according to your taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 mini bundt cake
- Calories: 180
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 28g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: mini pumpkin bundt cakes, pumpkin cake, maple glaze