Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Mini Pumpkin Bundt Cakes are delightful bite-sized treats with pumpkin spice flavors, topped with a rich 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.
Notes
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, without the glaze to avoid stickiness. Measure the flour accurately and avoid overmixing for light, fluffy cakes. Experiment with different chocolate types for the glaze.