Pumpkin Mini Bundt Cakes with Cream Cheese Frosting
 
Pumpkin Mini Bundt Cakes with Cream Cheese Frosting and Pumpkin Seed Brittle
Ingredients
Mini Bundt Cakes
  • 2 cups/280g plain/all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 stick/113g butter. softened
  • 1 cup/200g granulated organic sugar
  • 1 cup/212g pumpkin puree, (I used an organic tinned one)
  • 1 cup/212g sour cream
  • 3 eggs, large organic
  • ½ cup/120mL organic milk
Cream Cheese Frosting
  • 8 oz/227g cream cheese, softened
  • ½ cup/60g powdered sugar
  • ¾ cup/175mL heavy whipping cream
Pumpkin Seed Brittle
  • 1 cup roasted pumpkin seeds
  • ½ cup/100g superfine/caster sugar
Instructions
Pumpkin Seed Brittle
  1. Line a baking tray with parchment or liner.
  2. Place the sugar in a large skillet with a very thick bottom.
  3. Make sure the sugar is in a very thin layer not more than 0.1″/3mm, use a large pan.
  4. Heat the sugar gently until it turns a golden brown colour.
  5. Do not stir at any time. There may be little bits of undissolved sugar and that’s fine.
  6. Carefully, add the toasted seeds and stir with a wooden spoon until they are evenly coated.
  7. Pour the coated seeds onto the lined baking tray and let cool.
  8. When the seeds have cooled, break the brittle into medium pieces so they can top the cakes.
Bundt Cakes
  1. Preheat oven to 350℉/180℃
  2. Grease and flour 2 mini bundt pans or line 2 cupcake tins with cupcake liners
  3. Mix the flour, baking powder, baking soda, the spices and salt together in a bowl, keep aside.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the eggs and beat until incorporated.
  6. Add the sour cream and pumpkin puree and mix.
  7. Add the flour and the milk.
  8. Spoon into the mini bundt pans or into cupcake tins.
  9. Bake for 20-25 minutes until firm and golden brown.
  10. Let cool in the pan 10 minutes and then remove the cakes from the pans and cool on a rack before frosting.
Cream Cheese Frosting
  1. Beat the cream cheese until softened.
  2. Sift in the sugar and beat until fluffy and smooth.
  3. Add the cream and whip until firm, and peaks form.
  4. Spoon into a piping bag, if desired, or can just spread the frosting on the cakes.
  5. Top each cake with a piece of pumpkin seed brittle.
Notes
I made these little cakes a few times and I made them with oil, with butter and oil and just butter. They all turned out really well. However, the butter ones do well in the bundt pans because it's a firmer cake. If you want a more fluffy, box cake mix like texture, use ½ cup of a neutral oil instead. I used avocado oil and they were excellent, moist and fluffy. Oil will work really well in cupcakes. Also, for the frosting, make sure your heavy cream can be easily whipped. If you doubt the ability of your heavy cream, whip the cheese and cream separately and then combine the two.
Nutrition Information
Calories: 5674 Fat: 310g Saturated fat: 177g Unsaturated fat: 105g Trans fat: 4g Carbohydrates: 658g Sugar: 386g Sodium: 2784mg Fiber: 26g Protein: 89g Cholesterol: 1415mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pumpkin-mini-bundt-cakes-cream-cheese-frosting/