Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze
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!
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.
Glaze
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 Notes
Recipe can be made in a traditional bundt pan by doubling the ingredients and baking for 45-50 minutes.
