Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze

These pumpkin cakes are the perfect dessert for the holiday season!

• Ready In: 40 mins
• Serves: 24
• Yields: 24 cakes

Ingredients

• Pumpkin Cake

• 3  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 4  teaspoons ground cinnamon
• 1 1⁄2 teaspoons pumpkin pie spice
• 1 1⁄4 cups shortening
• 2  large eggs
• 1  cup  packed light brown sugar
• 1  cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1  teaspoon vanilla
• 1  cup  chopped pecans (optional)

• Cinnamon Buttermilk Glaze

• 1⁄2 cup buttermilk
• 1  tablespoon light corn syrup
• 1  teaspoon baking soda
• 1  cup sugar
• 1⁄2 cup butter
• 1  teaspoon vanilla
• 1  teaspoon ground cinnamon

Directions

1. For the Pumpkin Cake:.
2. Preheat oven to 350 degrees, prepare mini-bundt pan.
3. In a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice together and set aside.
4. In a large bowl, cream together eggs, brown sugar, and white sugar. Beat in pumpkin puree and vanilla.
5. Slowly beat in flour mixture a little at a time. Fold in chopped pecans.
6. Batter will be thick. Spoon batter into prepared pan and bake for 20-30 minutes or until toothpick comes out clean.
7. Cinnamon Buttermilk Glaze:.
8. Combine butter, buttermilk, sugar, corn syrup, and baking soda in a saucepan and bring to a boil constantly stirring. Turn heat down to medium and cook for four minutes.
9. Remove from heat and add vanilla and cinnamon.
10. When ready to serve, generously pour glaze over warm cakes. May also top with freshly whipped cream. Enjoy!