This Diwali, I didn’t get down to making any of the traditional goodies. And I managed to find a valid excuse. Being down with the worst cough episode of the year during the festive season is such a dampener.
But when loving neighbours get you home-made goodies, you can’t help but muster some enthusiasm and make some stuff that you can share with them.
Since I’ve been eyeing these pumpkin-spice loaves for quite sometime, I decided to make them into mini-Bundts with a glaze that will go with these flavours. The Wilton Mini-Bundt tray is the cutest baking accessory, generously given to me by my friend, Preethi, and it always makes the prettiest little cakes.
Pumpkin and the spices that go into making Chai Masala make a lovely pair. The fragrance and heat from the spices like ginger, nutmeg and cinnamon add a lovely dimension to the bland sweetness of pumpkin. Use the darkest golden colour pumpkin you can find for this recipe.
Remove skin, dice into small cubes and boil in some water till soft. Drain and blend in a mixer till you get a fine puree. This can be refrigerated until use. Use in cakes, muffins for moist cakes with minimal use of oil / butter. This recipe uses just 2 tbsp of oil and yet the cakes are extremely moist.
Recipe for Chai Spiced Pumpkin Mini Bundts
Makes 12 – 16 mini bundt cakes
Adapted from : An Edible Mosaic