Tuesday, October 20, 2015

Pumpkin Mini Bundt Cakes
















When it comes to baking, sometimes taste isn't enough. Think about it, you could have the most amazing, most delicious baked treat, but if it looks terrible, chances are people will never even try it. With Holiday baking, presentation and look could be just as important, if not more than even taste and texture!

Here at Honeyville, we've had our share of delicious, mouth-watering treats that end up looking absolutely terrible. They may make your taste-buds dance and your stomach growl for more, but your eyes may be singing another tune!

Thankfully, today's recipe is not one of those! Not only do these treats taste absolutely amazing, the look completely adorable. I mean, how cool are mini bundt cakes that look and taste like pumpkins? Trust us, your taste buds and optical nerves will thank you. Just in time for Fall, check out these Pumpkin Mini Bundt Cakes!

Ingredients:
1 1/2 tsp Baking Soda
1 tsp Pumpkin Spice
1/2 tsp Nutmeg
1/2 tsp All Spice
3/4 cup Butter, softened
2 cups Sugar
3 Eggs
2 tsp Vanilla
15 oz Pumpkin Puree
1/4 cup Coconut Oil
3/4 cup Milk

Cream Cheese Frosting:
8 oz Cream Cheese, softened
1/4 cup Butter, softened
1 tsp Vanilla
1/4 cup Milk

Directions:
Preheat oven to 350 degrees.

flour-mixture











In a large bowl, combine flour, baking soda, pumpkin spice, nutmeg, all spice, and salt, and whisk together until combined.

pumpkin-mixture











In a medium bowl add butter, sugar, eggs, vanilla, pumpkin puree, and coconut oil, and mix together with an electric hand mixer.

batter-in-pan











Slowly add wet ingredients to dry ingredients, along with milk, and mix together until a thick batter forms. In your greased USA Pan Swirl Cupcake Pan, drop batter into each cup, about 3/4 way full.

baked-bundt-in-pan











Bake at 350 degrees for 18-20  minutes, or until a toothpick comes out clean. Slice the tops off so that they are even heights.

baked-bundt-cake











Turn out on to a cooling rack and let cool for 10 minutes.

cream-cheese-frosting











In a separate bowl, make frosting by combining cream cheese, butter, vanilla, powdered sugar, and milk until a creamy frosting forms. Place in a piping bag and pipe on to each mini bundt cake, then top with a cinnamon stick to make it look like a mini pumpkin!

pumpkin-mini-bundt-cake











Taste, texture, and good lucks, this dessert has it all! with the perfect blend of pumpkin flavor and spice, and a creamy, dreamy cream cheese frosting on top, the taste of these mini bundt cakes are sure to make your Fall days even brighter. And just look at how cute these treats are! I mean, they look just like little pumpkins. How can you beat that?

pumpkin-mini-bundt-cake











Sometimes, in baking, it's all about the look and the taste. Thankfully, with this recipe, you can have both!

No comments: