Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting
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Mom On Timeout · by Trish - Mom On Timeout

Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

NUTRITION · PER SERVING40M COOK
CAL 59%·PRO 17%
CARBS 144G49% OF CAL
5G FIBER23G OTHER116G TOTAL SUGAR
FAT 67G51% OF CAL
27G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pumpkin bundt cakes with warm spices, topped with brown butter cinnamon frosting. Tender and moist, ideal for holiday gatherings or comfort with coffee.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups all-purpose flour (250g )
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup light brown sugar (packed, 200g)
  • ½ cup granulated sugar (100g)
  • 15 ounces pumpkin puree (1 can)
  • 1 cup vegetable oil (240ml )
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature)
  • 1 ½ cups unsalted butter (room temperature, 340g)
  • 4 to 5 cups powdered sugar (520-650g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 2 to 4 tablespoons heavy whipping cream (optional)
  • cinnamon sticks
  • tootsie rolls
  • green M&Ms
PREP
20M
SODIUM
277MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.