Chai Spiced Mini Pumpkin Mini Bundts with glaze - #bundtamonth
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 enthus
Ingredients
- 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
For glaze
- 3/4 cup sugar powdered
- 2 tbsps milk
- 1/2 tsp cardamom vanilla extract orange essence or or extract
- 1 tsp Cointreau (optional)
Instructions
- 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.
Notes
Wishing you and your dear ones a very Happy Diwali.
I'm sharing this with Lora and Anuradha for their #BundtAMonth challenge Spicy November.
You can check the other lovely Bundts on their blogs.