Tuesday, December 27, 2011

Pumpkin Praline Mini Bundt Cakes

Just as cupcakes are all the craze, mini bundt cakes offer the same excitement in my book!  Honoring the fall flavors of pumpkin, nutmeg and cinnamon, these incredibly moist cakes are jazzed up with a topping of brown sugar and pecans, adding sweet, crunchy texture.

Recipe makes 6 mini bundt cakes

4 eggs
1 cup sugar
15 ounce can pumpkin puree (not pumpkin pie filling)
1/4 tsp salt
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
chopped pecans
1/2 cup brown sugar, light or dark is fine

Preheat oven to 350 degrees

Cream together the sugar and eggs, then incorporate the pumpkin puree, salt, baking powder and soda, cinnamon, and nutmeg.  Once mixed, add the flour 1/2 cup at a time until fully absorbed, sprinkle chopped pecans and brown sugar into the bottom of six individual sized mini bundt tins, then evenly distribute the batter to fill each tin three quarters of the way full.  Bake for 10 to 12 minutes until a toothpick inserted into the middle of each cake comes out clean.  Let cool 15 minutes before removing from the tins.

8 comments:

  1. YUM! These look divine, I love mini desserts! I need to get some mini bundt pans :)

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  2. Those praline nuts on top really do pull you in-yum! These little cakes would be great for breakfast or an afternoon snack. The flavors of pumpkin, nuts and cinnamon do make a tasty trio. Great post!

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  3. A wonderful treat to have at breakfast with a cup of coffee or even tea! :)

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  4. I agree.. I would love one of the delightful pumpkin praline bundt cakes. They are so cute. :)

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  5. What a great twist on the cup cake trend! I love mini bundt cakes, too but I don't have the pans. They are SO elegant and lovely! ...and the recipe looks delicious!

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  6. I love your twist! pumpkin and praline sound divine! xx

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  7. Anything praline makes me swoon, so these adorable personalized treats would be haven for me :)

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