No Bones About It Pumpkin Mini Bundts #BundtBakers

Here we are in October with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. 

You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. This month, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of A Day in the Life on the Farm for hosting. Here's the line-up...

• Dirt and Worms Bundt Cake from Palatable Pastime
• Mini Pumpkin Bundts from A Day in the Life on the Farm
• Monster Bundt Cake from Sneha’s Recipe
• Spider Web Bundt Cake  from Food Lust People Love
• Chocolate Orange Swirled Bundt Cake from Making Miracles
• No Bones About It Pumpkin Mini Bundts from Culinary Adventures with Camilla

 

I pulled out my favorite mini bundt pan, made some pumpkin puree with pumpkins from our CSA farm, and added a new spice blend that I received this month.

Ingredients makes three mini bundt cakes

The Chai a Little Tenderness blends cardamom, cinnamon, ginger, clove, nutmeg, black pepper, rose petals, and mint. It's a more alluring version of a pumpkin pie spice with those last three ingredients. This cake is a great way to feature Fall's darling, the pumpkin! If you don't have the blend, combine your favorite autumn spices to make up a Tablespooon.

Cakes

• ½  cup organic dark brown sugar
• 3 eggs
• ½ cup buttermilk (you can use whole milk yogurt instead)
• ¼ cup olive oil
• 1 cup pumpkin puree
• 1 Tablespoon Chai a Little Tenderness spice blend (or you can combine your favorite autumn spices to make up a Tablespoon)
• 1-¾ cup flour
• 2-½ teaspoon baking powder
• Also needed: muffin pan; paper muffin liners; powdered sugar for serving

Finishing: Cream Cheese Drizzle

• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon pure vanilla paste
• milk, as needed
• Also needed: sugar skulls for decoration (optional)

Procedure

Cakes

Preheat oven to 425 degrees Fahrenheit. Butter your baking dish and set aside.

In a medium sized mixing bowl, whisk together eggs, buttermilk, olive oil, and sugar. Fold in the pumpkin puree, then the spices, flour, and baking powder. Stir until just moistened.

Scoop into prepared baking dishes, about three-quarters full. 

Place pans in the oven and bake for 30 to 35 minutes. The bundts should be a nice burnished brown. let them cool in the pan for 5 minutes before inverting onto a wire rack to cool completely. While the cakes cool, make the drizzle.

Finishing

Beat together the butter, cream cheese, and vanilla paste together until smooth. Add in milk - one Tablespoon at a time - until desired consistency. Drizzle over cooled bundts. Decorate with sugar skulls. Serve immediately

That's a wrap for the Halloween #BundtBakers. We'll be back next month with even more recipes. Stay tuned!