Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Mini spiced pumpkin cakes with a sour cream crumb and a chocolate glaze flavored with dark rum.
Equipment
- 12-cavity mini bundt pan
- Large mixing bowls
- Whisk
- microwave-safe bowl
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- ⅔ cup semi-sweet chocolate chips for the glaze
- ¼ cup heavy cream for the glaze
- 1 tbsp dark rum for the glaze
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F and spray the mini bundt pan.
- Stir dry. Whisk the flour, baking soda, spices, and salt together.
- Stir wet. Whisk the pumpkin, sugar, oil, eggs, sour cream, and vanilla.
- Combine. Fold the wet mixture into the dry until just moist.
- Bake. Fill the cavities and bake 15 to 20 minutes until a toothpick comes out clean.
- Cool. Rest in the pan for 15 minutes, then invert onto a rack.
- Ganache. Pour hot cream over the chips, wait 2 minutes, then whisk with the rum.
- Finish. Spoon the glaze over cooled cakes and let it set about 10 minutes.
Notes
Substitutions: Greek yogurt can replace the sour cream, and brewed coffee can replace the rum.
Tips: let the hot cream stand on the chips before whisking for a smooth glaze.
Storage: room temperature up to 3 days, or freeze unglazed up to 3 months.