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Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting

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Moist mini pumpkin bundt cakes topped with a rich cinnamon brown butter frosting, perfect for fall gatherings and holiday treats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Cinnamon Brown Butter Frosting:
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour mini bundt pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in pumpkin puree, buttermilk, and vanilla extract until combined.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  7. Divide batter evenly among prepared mini bundt pans, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  10. To make the frosting, melt butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
  11. In a bowl, whisk powdered sugar, cinnamon, and vanilla. Slowly add brown butter and enough cream to reach desired consistency, whisking until smooth.
  12. Frost cooled mini bundt cakes with cinnamon brown butter frosting.

Notes

Use fresh spices for the best flavor. Be careful not to overbake the mini bundt cakes to keep them moist. The brown butter frosting can be made ahead and refrigerated; bring to room temperature before frosting.

Nutrition

Find it online: https://www.receipster.com/mini-pumpkin-bundt-cakes-frosting/

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