Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze Recipe

Name: Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; ½ teaspoon ground nutmeg; 4 teaspoons ground cinnamon; 1 ½ teaspoons pumpkin pie spice; 1 ¼ cups shortening; 2 large eggs; 1 cup packed light brown sugar; 1 cup white sugar; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla; 1 cup chopped pecans (optional); ½ cup buttermilk; 1 tablespoon light corn syrup; 1 teaspoon baking soda; 1 cup sugar; ½ cup butter; 1 teaspoon vanilla; 1 teaspoon ground cinnamon

Servings: persons

3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
4 teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 ¼ cups shortening
2 large eggs
1 cup packed light brown sugar
1 cup white sugar
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
1 cup chopped pecans (optional)
½ cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1 cup sugar
½ cup butter
1 teaspoon vanilla
1 teaspoon ground cinnamon

1
For the Pumpkin Cake:.
2
Preheat oven to 350 degrees, prepare mini-bundt pan.
3
In a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice together and set aside.
4
In a large bowl, cream together eggs, brown sugar, and white sugar.
5
Beat in pumpkin puree and vanilla.
6
Slowly beat in flour mixture a little at a time.
7
Fold in chopped pecans.
8
Batter will be thick.
9
Spoon batter into prepared pan and bake for 20-30 minutes or until toothpick comes out clean.
10
Cinnamon Buttermilk Glaze:.
11
Combine butter, buttermilk, sugar, corn syrup, and baking soda in a saucepan and bring to a boil constantly stirring.
12
Turn heat down to medium and cook for four minutes.
13
Remove from heat and add vanilla and cinnamon.
14
When ready to serve, generously pour glaze over warm cakes.
15
May also top with freshly whipped cream.
16
Enjoy!

1616

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, and more.

Yes, Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze

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