Description
Mini Pumpkin Pecan Cakes are both delicious mini bundt cakes and spongy doughnuts packed with crunchy pecan bites and a wonderfully sweet orange glaze. They make the perfect fall dessert and glorious morning breakfast that you will want to make and eat all year round.
Adapted from Better Homes and Gardens "100 Best Pumpkin Recipes".
Ingredients
Units
Scale
- 1 orange
- 2 eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup milk - I use homemade cashew milk
- 3/4 cup canned pumpkin
- 1/4 cup vegetable oil, but I use Greek EVOO
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup finely chopped pecans, toasted
- 1 cup powdered sugar
Instructions
- Preheat oven to 325F. Spray the Bundtlette Cake Pan with baking spray with flour.
- Zest and squeeze juice from the orange. Set juice aside for the glaze.
- In a large bowl combine 2 teaspoons of orange zest, eggs, sugar, milk, pumpkin, oil and vanilla. Then stir in the flours, baking powder, pumpkin pie spice, and salt until combined.
- Sprinkle about 1 Tablespoon of pecan chunks in the bottom of each prepared individual well, and cover them with about 1/3 cup of the batter.
- Bake 30 to 35 minutes
- Cool on a wire rack for 10 minutes. Then remove them from the pan and cool completely on the rack.
- Meanwhile for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (about 4 teaspoons) to reach drizzling consistency. Add more juice as needed.
- Drizzle the mini bundt cakes with the glaze
Notes
Vitamin A 16%, Vitamin C 12%, Calcium 14%, Iron 5%, Vitamin B12 1%, Vitamin E 13%, Vitamin K 5%
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 252
- Sugar: 25.6 g
- Sodium: 216 mg
- Fat: 11 g
- Carbohydrates: 36.7 g
- Fiber: 2 g
- Protein: 3.2 g
- Cholesterol: 29.1 mg
