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Mini Pumpkin Bundt Cakes
I’m so ecstatic, I finally got to put the mini bundt pan that my mom bought for me so long ago to good use! This is how I used the other half of the pumpkin from my pumpkin spice cake recipe…
Mini Pumpkin Bundt Cakes with Walnut Topping Walnut Topping 3 tablespoons butter, melted 3 tablespoons brown sugar 3 tablespoons maple pancake syrup 1 1/2 cups walnuts, chopped Stir all ingredients together in a medium bowl. Spoon into 6 well-greased and floured mini-bundt tins (mine made 12) Cake 1 cup brown sugar 2 eggs 2 tablespoons melted butter 3/4 cup pumpkin puree 1/3 cup milk 1/2 teaspoon baking powder dash salt 1 cup flour Mix all ingredients into a large bowl Spoon atop pecan mixture in greased & floured mini bundt tins Bake 350 degrees for 24-27 minutes, or until cake springs back to a light touch. Once you’ve removed them from the oven, be sure to turn them over while the cakes are still very warm, lest the pecan topping gets stuck to the pan Warm Vanilla Cream Syrup 1 1/2 cups sugar 2 tablespoons butter 1/3 cup water 1/4 cup cream 2 teaspoons pure vanilla extract In a medium saucepan, melt butter and sugar together over medium heat Add water and stir until sugar is dissolved. Add cream and vanilla Continue stirring just until syrup reaches the boiling point Remove from heat and serve immediately. If the syrup is still grainy, simply add a few tablespoons of water and het until sugar dissolves. Serve warm over bundt cakes
Here is the prepared maple walnut topping that went into the bundt pan first
Just a close-up of the batter. Pumpkin isn’t too pretty when it looks like this…
Tagged: nuts, pumpkin        
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Fresh out of the oven! Now to invert them and add the glaze
Ta daaaaaa! 
I just could not stop taking pictures of these cakes, they were just too adorable! Speaking of adorable, I also managed to capture a picture of my cat sun bathing while this baking frenzy was going on in the kitchen!
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