Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze
- Ready In:
- 40mins
- Ingredients:
- 20
- Yields:
-
24 cakes
- Serves:
- 24
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
- For the Pumpkin Cake:.
- Preheat oven to 350 degrees, prepare mini-bundt pan.
- In a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice together and set aside.
- In a large bowl, cream together eggs, brown sugar, and white sugar. Beat in pumpkin puree and vanilla.
- Slowly beat in flour mixture a little at a time. Fold in chopped pecans.
- Batter will be thick. Spoon batter into prepared pan and bake for 20-30 minutes or until toothpick comes out clean.
- Cinnamon Buttermilk Glaze:.
- 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.
- Remove from heat and add vanilla and cinnamon.
- When ready to serve, generously pour glaze over warm cakes. May also top with freshly whipped cream. Enjoy!
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