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.
This post may contain affiliate links. Please read my disclosure policy.

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?

Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze Recipe | Displaced Housewife
Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze Recipe | Displaced Housewife
Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze Recipe | Displaced Housewife
Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze Recipe | Displaced Housewife

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.
5 from 1 review
Print Save Rate
Course: Dessert
Cuisine: Cakes
Keyword: Pumpkin, Bourbon, Bundt, Cakes, Maple, Holiday
Servings: 6 mini cakes

Ingredients

For the 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

For the Cakes

  • 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.

For the Glaze

  • 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

25 Comments

  • Kylie M. November 16, 2017 at 5:28 PM

    These are so cute!!!

    Reply
  • Marilyn P. November 10, 2017 at 6:11 AM

    No mini bundt pan (yet) so I tried doubling your fabulous recipe and (score!!) it baked up nicely in a regular bundt pan. I didn’t double the glaze and there was plenty. Delicious!! The aroma in my kitchen was amazing!! Thank you for my new fall favorite cake recipe!!

    Reply
  • Bethany November 9, 2017 at 5:52 PM

    These are so, so pretty! Love the flowers!

    Reply
  • Caitlin November 9, 2017 at 1:42 PM

    These are almost too gorgeous to eat! Love the little flowers on top.

    Reply
  • All That I'm Eating November 9, 2017 at 1:18 PM

    These look amazing! They are so pretty.

    Reply
  • Laura | Tutti Dolci November 9, 2017 at 3:17 AM

    I just adore these cakes (mini anything is the best!) and I’m so in love with all the copper!

    Reply
  • Amisha November 3, 2017 at 5:31 PM

    Rebecca! these bundts are so cute and gorgeous at the same time. love the pumpkin bourbon combination! So delicious! and the pictures are lovely! Love all the copper ware, such an awesome collaboration! and I loved your feature in BFS Magazine! It is beautiful! So proud of you and your work! XO

    Reply
    • Rebecca Firth November 8, 2017 at 9:37 PM

      So obsessed with all of this copper! Thank you thank you thank you Amisha!!!! So excited with all of it!! xoxo

      Reply
  • Viola Bleu November 2, 2017 at 3:33 PM

    Fabulous post … are the photos your own too? (Sorry, probably missed any thanks you may have given a photographer in my haste to reach the recipe!!) Happy Holidays!

    Reply
    • Rebecca Firth November 8, 2017 at 9:35 PM

      Hey Viola! Yep, the photos are mine too. A million thanks for the kind words!! Happy holidays to you too! xoxo

      Reply
  • Karen @ Seasonal Cravings November 2, 2017 at 12:48 PM

    Tired already? You got his girl. Loving these little cuties and your feature in Holiday Bake From Scratch! Congrats to you!

    Reply
    • Rebecca Firth November 8, 2017 at 9:34 PM

      Awww, thank you!!! Thanks for the encouragement and the nice words for the article — so freaking exciting!!! xo

      Reply
  • Mary Ann | The Beach House Kitchen November 2, 2017 at 12:33 AM

    Love these sweet little cakes Rebecca! (As much as that copper KitchenAid!) It all looks wonderful! Fall/Holiday baking is such fun isn’t it?! Getting these on the baking list soon!

    Reply
    • Rebecca Firth November 8, 2017 at 9:32 PM

      It is so much fun!!!! I can’t get enough this time of year! And I’m obsessed with that KitchenAid! xoxo

      Reply
  • Christine | What do you crave? November 1, 2017 at 10:38 PM

    Love these! They sound amazing! One small note…bourbon is NEVER optional! Haha jk! I can’t imagine how delicious these are!

    Reply
    • Rebecca Firth November 8, 2017 at 9:31 PM

      I couldn’t agree more!! NEVER!!!! xoxo

      Reply
  • Erin Clarkson November 1, 2017 at 8:58 PM

    You are too clever! Such perfect wee cakes – I have a nordicware pan that i’ve been meaning to use for the longest time! And I’m coming to visit so I can pat that kitchen aid. So pretty ! xxx

    Reply
    • Rebecca Firth November 1, 2017 at 9:26 PM

      Why thanks Erin!! Dust that pan off and use it!!! xoxo

      Reply
  • Hilary November 1, 2017 at 3:58 PM

    OMG!! I’m obsessed with those copper cakelet pans AND with this recipe!!! Love the fresh flower touch! ❤️

    Reply
    • Rebecca Firth November 1, 2017 at 5:48 PM

      Those pans are SO AWESOME!!!! Nordic Ware is the best! xoxo

      Reply
  • G November 1, 2017 at 3:52 PM

    Oh my – bet you can’t eat just one – or three. So good! No worry about them going stale at my house.

    Reply
  • Sally Beth November 1, 2017 at 3:49 PM

    Love the little cakes!

    Reply
    • Rebecca Firth November 1, 2017 at 3:54 PM

      Me too!!! Everything in miniature!!! xoxo

      Reply

Leave a Comment

Recipe Rating