Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze
Anything with a brown butter glaze drizzled on top has GOT to be good. And these mini bundt cakes are no exception.
Several months ago, Mitch and I were perusing the aisles at Goodwill (one of my favorite pastimes 😉 ) when an orange mini bundt pan caught my eye. I thought it was the cutest thing ever, so a couple dollars later, it was mine. I’ve been waiting for fall temps to break it out because to me, bundt pans and chilly weather go hand in hand. Not quite sure why, but that’s what’s in my head anyway. (If you don’t have a mini bundt pan, no worries…this recipe can be made in a regular-sized bundt pan but you’ll need to double the recipe.)
So when thinking about what to make in these, my mind went immediately to Thanksgiving. The addition of cute little bundt cakes to my Thanksgiving Day dessert table made me smile. So here we are: Pumpkin Gingerbread Mini Bundt Cakes.
These little cakes are packed with flavor–all the fall flavors that we’ve come to love and savor this time of year. This recipe features Golden Barrel Supreme Baking Molasses. If you want to add a little bit of warmth into your baking, molasses does the trick! It’s perfect for these chilly days and the holidays coming up. 
I made this recipe several times and adjusted it according to our taste. The first time I used a half cup molasses and the cakes turned out very rich and moist. If you love the taste of molasses, use a half cup. Mitch liked the richer ones. The second time I made the recipe, I cut the amount back to a 1/3 cup molasses. To me, the second batch was better. It’s all about your preference, so experiment!
Finished off with a brown butter glaze, these cakes are topped with that perfect layer of glazed sweetness. I’m a big fan of brown butter…and in this recipe, the flavor complements the gingerbread perfectly.
You can see the specks of brown butter in the icing here. Believe me, the glaze alone is delicious, but when paired with the cake, it’s a match made in culinary heaven.
You have to work fairly quickly with the glaze because as it chills, it gets thicker. I simply heated mine up again and finished off pouring the glaze over the last two cakes. It worked like a charm. 
So, are you guys totally ready for Thanksgiving? If there’s a spot left for another dessert, how cute would these little cakes look on your dessert table? Perfect with a cup of coffee…yum…
| Servings |
| 6 mini cakes |
| Cook Time |
| 25 minutes |
|
|
| Classic fall flavors are featured in this Pumpkin Gingerbread Cake. Serve it at your Thanksgiving Day dessert table this year--you'll have lots of thankful friends and family!
|
- 2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1 cup canned pumpkin
- 1/2 cup Golden Barrel Light Brown Sugar
- 1/2-1/3 cup Golden Barrel Supreme Baking Molasses
- 4 Tbsp butter, softened
- 1 egg
- 1/2 cup boiling water
- 4 Tbsp butter
- 3/4 cup Golden Barrel confectioners' sugar
- 1 1/2 Tbsp milk, or more as needed
- 1/2 tsp vanilla extract
- Preheat oven to 350°F. Mix together flour, baking powder, baking soda, ginger, and cinnamon in large bowl. Set aside.
- Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed. Add egg; mixing well (it might look separated--that's okay!). Add flour mixture alternately with water, beginning and ending with the flour mixture. Pour batter into greased mini bundt pans 3/4 full.
- Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan before inverting onto a rack to cool completely.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
- Beat hot brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled cakes.
Recipe can be made in a traditional bundt pan by doubling the ingredients and baking for 45-50 minutes.
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These little cakes look so good! That drizzle – yum!