Description
Moist pumpkin petite bundt cake topped with smooth vanilla glaze, perfect for elegant small treats and dessert table ideas.
Ingredients
2 3/4 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon vanilla beans ground and dried
1 cup cold water
1/2 cup canola oil
2 large eggs
1 cup pumpkin
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Instructions
1. Preheat oven to 350 degrees and spray 12 mini bundt pans generously.
2. Mix all dry ingredients in a large bowl.
3. Whisk water, oil, eggs and pumpkin together.
4. Combine wet and dry ingredients until just mixed.
5. Fill each cavity 2/3 full and tap to remove bubbles.
6. Bake 20 minutes or until toothpick comes out clean.
7. Cool 10 minutes before inverting.
8. Mix glaze ingredients until smooth.
9. Spoon glaze over cooled cakes and serve.
Notes
Do not overmix batter.
Adjust milk for glaze thickness.
Store covered at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: petite bundt cake, dessert table ideas, elegant small treats