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
Chai Spiced Mini Pumpkin Mini Bundts with glaze - #bundtamonth
- 3/4 Cup pumpkin puree (explained above)
- 3/4 packed brown sugar Cup
- 2 eggs
- 1 Cup all purpose flour 1/4
- 1 1/4 tsps baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp cinnamon ground
- 1/2 cup ginger dried powder
- 3/4 cup sugar powdered
- 2 tbsps milk
- 1/2 tsp cardamom vanilla extract orange essence or or extract
- 1 tsp Cointreau (optional)
- Preheat oven at 175 C.
- Using oil, grease the cavities of a mini-bundt pan or two mini loaf pans or a 7" round tin.
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs and oil.
- In another bowl, with a whisk mix together all dry ingredients.
- Add the dry ingredients to the wet in two batches. Incorporate well to make a smooth batter.
- Fill 2 heaped teaspoonfuls per cavity or 3/4 filling each.
- Bake mini bundts for 15-20 minutes, or until a skewer comes out clean.
- Mini loaf pans may take around 30 minutes and round cake tin around 45-50 minutes. Once golden brown on the top and a tester comes out clean, they are ready to come out of the oven.
- Mix all ingredients for glaze with a spoon until it is of drizzling consistency. Add a few drops more milk if required.
- When the cakes are still warm, drizzle over them.
- Serve warm.
Is looking really good. Safran is a great and healthy spice.
Looking great !
I LOVE mini bundts and these chai spiced ones look absolutely fantastic! Thank you so much for baking along with us this month. 🙂