Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze

Good morning friends! I hope your fall has been good to you so far. I have been obsessed with making all things pumpkin, have you noticed? I was thinking these sweet mini cakes would be perfect for a Thanksgiving table or for finishing a holiday dinner with friends + family. Can you picture it?

I am super excited about this post as I got to partner with 

Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze

Makes Six Mini Bundt Cakes

INGREDIENTS

For the Mini Cakes

• 6 tablespoons (3 ounces) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup pumpkin puree (not pie filling; 100% pumpkin)
• 1 large egg, room temperature
• 3 tablespoons bourbon
• 1 tablespoon water
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves

For the Glaze

• 2 cups powdered sugar
• 3 tablespoons real maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons milk/cream or more to thin to desired consistency

INSTRUCTIONS

1. Preheat your oven to 350 F and grease the mini bundt pan.
2. Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3-4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the egg. Add the bourbon and water and run the mixer on low for 1 minute more.
3. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
4. Bake in the center of the oven for 20-25 minutes. Lightly press the mini cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resists coming out, let cool a bit more in the pan. Cool completely before glazing.
5. In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the mini cakes. You want the glaze thin enough to drizzle and thick enough that it won’t run off the mini cakes.
6. I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful! Thank you for making these sweet mini cakes! Tag me @displacedhousewife #displacedhousewife so I can see them!!

A huge thank you to Sur La Table for sponsoring this post! All content, ideas and views are my own. Thank you for supporting the brands that keep me in the kitchen! 

On My Mind

• My feature on baking with five-spice powder is on the cover of the current Holiday Bake From Scratch! It comes out this week and I couldn’t be more excited or proud of the recipes in there. I created six holiday recipes all with a little bit of five-spice in them. There is a gorgeous cranberry coffee cake, satsuma marmalade handpies, a persimmon cake that will have you rethinking persimmons, five-spice molasses cookies, cranberry scones and some pink peppercorn madeleines with a blood orange glaze. I’m giving away some copies on Instagram at some point over the next week…so keep your eyes peeled!
• Wishing you all an awesome rest of the week. I hope it’s filled with laughter and some naps.

Lots of love + light!

Rebecca xoxoxo

Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze

These sweet mini cakes would be perfect for a Thanksgiving table or for finishing a holiday dinner with friends + family.

0 from 0 votes

Print Pin Rate

Course: Cake

Cuisine: Dessert

Servings: 6 mini cakes

Author: Rebecca Firth

Ingredients

• 6 tablespoons 3 ounces unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar packed
• 1/2 cup pumpkin puree not pie filling; 100% pumpkin
• 1 large egg room temperature
• 3 tablespoons bourbon
• 1 tablespoon water
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 2 cups powdered sugar
• 3 tablespoons real maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons milk/cream or more to thin to desired consistency

Instructions

• Preheat your oven to 350 F and grease the mini bundt pan.
• Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3-4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the egg. Add the bourbon and water and run the mixer on low for 1 minute more.
• In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
• Bake in the center of the oven for 20-25 minutes. Lightly press the mini cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resists coming out, let cool a bit more in the pan. Cool completely before glazing.
• In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the mini cakes. You want the glaze thin enough to drizzle and thick enough that it won’t run off the mini cakes. I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!

Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo