Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

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Anything with a brown butter glaze drizzled on top has GOT to be good. And these mini bundt cakes are no exception.

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

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.)

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

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.

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. Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze with Golden Barrel Supreme Baking Molasses

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!

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze made with Golden Barrel Supreme Baking Molasses

Pumpkin Gingerbread Mini Bundt Cakes

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.

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

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.

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

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.  Brown Butter Glaze

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…

 

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze
Print Recipe
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!
Servings
6 mini cakes
Cook Time
25 minutes
Servings
6 mini cakes
Cook Time
25 minutes
Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze
Print Recipe
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!
Servings
6 mini cakes
Cook Time
25 minutes
Servings
6 mini cakes
Cook Time
25 minutes
Ingredients
Servings: mini cakes
Instructions
Cake
  1. Preheat oven to 350°F. Mix together flour, baking powder, baking soda, ginger, and cinnamon in large bowl. Set aside.
  2. 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.
  3. 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.
Glaze
  1. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
  2. 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 Notes

Recipe can be made in a traditional bundt pan by doubling the ingredients and baking for 45-50 minutes.

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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

One Response

  1. These little cakes look so good! That drizzle – yum!

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