Mini Pumpkin Bundt Cakes

Hey guys! Me again! 🙂

Today´s recipe is perfect to serve as individual portioned desserts at your next dinner party… And seeing that it is the time of year when most of us host at least 1 party, these are just in time 🙂

These mini pumpkin bundt cakes are filled with chocolate chips and topped with cream cheese cinnamon glaze. They are not just yummy, they are Superrrrrrrrr Yummy!!

And so EASY to put together..

To make them you´ll need…

INGREDIENTS

Mini Pumpkin Bundt Cakes

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup olive oil
• 3 L eggs at room temperature
• 3 cups all purpose flour (no sifting needed)
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch of Salt
• 2 cups of pumpkin puree I made my own.
• 1/2 – 1 cup chocolate chips

Cinnamon Cream Cheese Glaze

• 1 tub 8 oz / 226 g cream cheese at room temperature
• 1/4 cup unsalted butter at room temperature
• 400g sifted icing sugar
• pinch of salt
• 2 teaspoons ground cinnamon
• 1/4 cup milk

DIRECTIONS

Mini Pumpkin Bundt Cakes

1. Preheat your oven to 175ºC/350°F.
2. In a large bowl, combine the sugar and oil until blended. Add the eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda, salt and ground cinnamon.
4. Add to the egg mixture, alternating with the pumpkin, beating well after each addition.
5. Fold in the chocolate chips.
6. Transfer the batter to greased mini bundt cake molds.
7. Bake 25 – 30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool completely before inverting onto a wire rack.

Cinnamon Cream Cheese Glaze

1. Mix all the ingredients well together with a hand held beater or a stand mixer.
2. Pour over the bundt cakes. Serve immediately or keep in the fridge until time of serving.
3. These can be re-heated in the microwave for 15 seconds before serving.