The Pioneer Woman Tasty Kitchen
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Mini Pumpkin Bundt Cakes

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Level: Intermediate

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Description

Mom would make this brown sugary-spice cake when I was home for the holidays. This year, I’m making them as mini cakes in her honor.

Ingredients

  • FOR THE CAKE:
  • 4 whole Eggs At Room Temperature
  • 2 cups Brown Sugar
  • 1 cup Vegetable Oil
  • 1 can (15 Oz. Can) Pumpkin Puree
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cloves
  • 2 teaspoons Cinnamon
  • ½ teaspoons Ginger
  • ¼ teaspoons Nutmeg
  • _____
  • FOR THE GLAZE:
  • 2 Tablespoons Butter, Softened
  • 1 cup Powdered Sugar
  • 2 Tablespoons Milk

Preparation

1. Preheat oven to 350 degrees F. Beat eggs thoroughly with an electric mixer. Add brown sugar and beat until fluffy. Beat in oil and pumpkin, mix completely.
2. Whisk together dry ingredients. Add dry ingredients to pumpkin mixture and combine just until moistened.
3. Pour batter into greased mini bundt pans and bake in a 350-degree oven for 30 minutes or until cakes spring back when touched with your finger.
4. Let cool slightly before removing from the pan. Glaze with a simple powdered sugar icing made by mixing the glaze ingredients together.

Note: this can also be baked in a 10″ tube pan for 1 hour.

One Comment

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Profile photo of adeline

adeline on 12.21.2010

Sounds very yummy………..like pie really, so maybe I will have time to make these for the holidays…..sure hope so, I love baking small or mini versions of things.
Thanks for sharing !!

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