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Irresistibly Moist Pumpkin Spice Mini Bundt Cakes with Brown Butter Frosting Recipe

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4.7 from 118 reviews

These Irresistibly Moist Pumpkin Spice Mini Bundt Cakes are packed with warm autumn flavors and topped with a luscious brown butter frosting. Perfectly spiced and tender, these mini cakes make a delightful seasonal treat for any pumpkin lover.

Ingredients

Scale

Cake Ingredients

  • 2 cups All-purpose flour (Consider using whole wheat flour for a healthier version.)
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoons Pumpkin pie spice (Substitute with cinnamon, ginger, nutmeg, and cloves if needed.)
  • ¾ cup Brown sugar (Adds moisture and a rich flavor.)
  • ½ cup Granulated sugar
  • 1 cup Pumpkin puree (Use thick homemade puree for the best results.)
  • ½ cup Vegetable oil (Melted coconut oil is a tasty alternative.)
  • 1 teaspoon Vanilla extract
  • 2 large Eggs

Brown Butter Frosting Ingredients

  • ½ cup Unsalted butter (Vital for creating the rich brown butter frosting.)
  • 2 cups Powdered sugar (Delivers sweetness and the desired texture.)
  • 1 teaspoon Cinnamon (Adds extra flavor to the frosting.)
  • a pinch Sea salt (Enhances the sweetness.)
  • as needed tablespoon Heavy cream (Adjusts frosting consistency if too thick.)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and thoroughly grease mini bundt pans with nonstick spray to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
  3. Cream Wet Ingredients: In a large bowl, blend brown sugar, granulated sugar, pumpkin puree, vegetable oil, and eggs together until the mixture is smooth. Stir in the vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just incorporated, avoiding overmixing.
  5. Fill the Pans: Pour the batter evenly into the prepared mini bundt pans, filling each cavity about ¾ full to allow room for rising.
  6. Bake the Cakes: Place pans in the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a cooling rack to cool completely.
  8. Prepare Brown Butter Frosting: In a skillet over medium heat, cook the unsalted butter until it turns a golden brown color and develops a nutty aroma. Remove from heat and whisk in powdered sugar, cinnamon, and sea salt until blended. Add heavy cream as needed to achieve desired frosting consistency.
  9. Frost the Cakes: Once the mini bundt cakes are fully cooled, pipe or spoon the brown butter frosting onto each cake. Decorate as desired and serve.

Notes

  • Use thick, homemade pumpkin puree for best texture and flavor.
  • Substitute pumpkin pie spice with a mixture of cinnamon, ginger, nutmeg, and cloves if unavailable.
  • For a healthier variation, whole wheat flour can replace all-purpose flour.
  • Melted coconut oil can substitute vegetable oil for a slightly different flavor profile.
  • Adjust heavy cream quantity to achieve the perfect frosting thickness for piping.
  • Ensure cakes are completely cool before frosting to prevent melting.

Keywords: Pumpkin cake, mini bundt cakes, pumpkin spice, brown butter frosting, fall dessert, autumn baking

Find it online: https://platedbyemma.com/irresistibly-moist-pumpkin-spice-mini-bundt-cakes-with-brown-butter-frosting-recipe/