Mini Pumpkin Bundt Cakes are a delightful treat that perfectly captures the essence of fall. These bite-sized cakes are moist, flavorful, and topped with a rich chocolate rum glaze. Whether for a festive gathering, a cozy night in, or special occasions, these mini bundt cakes are sure to please everyone.
Why Make This Recipe
Making Mini Pumpkin Bundt Cakes is a superb way to celebrate pumpkin season. Not only are they easy to make, but they also combine the warm flavors of pumpkin spice with the indulgence of chocolate. The mini size makes them convenient for sharing or enjoying as a quick dessert. Plus, the added rum in the glaze gives it a unique twist that elevates the overall flavor.
How to Make Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon rum
Directions:
- Preheat your oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
- In a large bowl, mix together the flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, sour cream, and vanilla.
- Pour this wet mixture over the dry ingredients and stir gently with a rubber spatula until just moistened.
- Scoop the batter evenly into the bundt pan. Place in the oven and bake for 15-20 minutes until a tester inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes before inverting the cakes onto a wire rack.
- To make the glaze, heat heavy cream in the microwave for 1 minute or until boiling; set aside. In another microwave-safe bowl, melt the chocolate chips for 1 minute. Whisk in the heated cream and rum until smooth.
- Drizzle the glaze evenly over the top of the cakes, allowing it to drip down the sides.
- Let the glaze set before serving.
How to Serve Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Serve these mini bundt cakes on a pretty platter for a lovely presentation. They can be enjoyed warm or at room temperature. Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch.
How to Store Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
To store the mini bundt cakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to store the cakes without the glaze if you plan to refrigerate them, as the glaze may become sticky.
Tips to Make Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
- Be sure to measure the flour accurately to avoid dense cakes.
- Don’t overmix the batter; mix just until combined for a light and fluffy texture.
- Experiment with different chocolate types for the glaze, like dark chocolate or milk chocolate, based on your preference.
Variation
For a nutty twist, you can add 1/2 cup of chopped walnuts or pecans to the batter. You can also substitute the rum with a splash of vanilla extract for a non-alcoholic option.
FAQs
Q1: Can I use fresh pumpkin instead of canned?
A1: Yes, you can use fresh pumpkin puree made from roasted pumpkin, but ensure it is well-drained to avoid excess moisture.
Q2: How can I make these cakes gluten-free?
A2: You can substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Q3: Is there an alternative to sour cream?
A3: Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
Enjoy baking and sharing these delightful Mini Pumpkin Bundt Cakes with Chocolate Rum Glaze!
Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon pumpkin pie spice
- 0.25 teaspoon cinnamon
- 0.25 teaspoon allspice
- 0.25 teaspoon cloves
- 0.25 teaspoon salt
- 1 cup canned pumpkin puree
- 0.75 cups sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 0.25 cups sour cream
- 1 teaspoon vanilla extract
- ⅔ cup chocolate chips
For the Glaze
- 0.25 cups heavy cream
- 1 tablespoon rum
Instructions
Preparation
- Preheat your oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
- In a large bowl, mix together the flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, sour cream, and vanilla.
- Pour this wet mixture over the dry ingredients and stir gently with a rubber spatula until just moistened.
- Scoop the batter evenly into the bundt pan.
Baking
- Place in the oven and bake for 15-20 minutes until a tester inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes before inverting the cakes onto a wire rack.
Making the Glaze
- To make the glaze, heat heavy cream in the microwave for 1 minute or until boiling; set aside.
- In another microwave-safe bowl, melt the chocolate chips for 1 minute. Whisk in the heated cream and rum until smooth.
Serving
- Drizzle the glaze evenly over the top of the cakes, allowing it to drip down the sides.
- Let the glaze set before serving.
