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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cinnamon: 4 tsp |
| pumpkin pie spice: 1 1/2 tsp |
| multipurpose shortening: 1 1/4 cups |
| eggs: 2 (large) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| pumpkin puree: 1 15oz can |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup (optional) |
| buttermilk: 1/2 cup |
| light corn syrup: 1 Tbl |
| baking soda: 1 tsp |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup |
| vanilla extract: 1 tsp |
| ground cinnamon: 1 tsp |
Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- 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!