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!