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Lighter Mini Pumpkin Bundt Cakes with Maple Glaze

lighter mini pumpkin bundt cakes with maple glaze - featured image
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These tender, spiced mini bundt cakes are made with whole wheat pastry flour and Greek yogurt for a lighter take on a fall favorite, finished with a sweet maple glaze.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup coconut oil, melted
  • ½ cup pure maple syrup
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (any kind)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 6-cavity mini bundt pan with melted butter or baking spray.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and salt for about 20 seconds.
  3. In a medium bowl, whisk together the pumpkin puree, Greek yogurt, melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix.
  5. Spoon the batter into the prepared mini bundt pan, filling each cavity about ¾ full.
  6. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the pan on a wire rack for exactly 10 minutes. Run a thin knife around the edges, then invert onto the rack to release the cakes. Let cool completely (about 20 minutes).
  8. While the cakes cool, make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons maple syrup, and a pinch of salt. Add milk 1 tablespoon at a time until the glaze is thick but pourable.
  9. Once the cakes are completely cool, drizzle the glaze over the tops. Let set for about 10 minutes before serving.

Notes

For best results, use room temperature eggs and measure flour by spooning into the cup and leveling off. Let the batter rest for 5 minutes before baking for a more tender crumb. Glaze only when cakes are completely cool to prevent melting.

Nutrition

Keywords: mini bundt cakes, pumpkin, maple glaze, whole wheat, Greek yogurt, fall dessert, healthy dessert

Find it online: https://breezybake.com/lighter-mini-pumpkin-bundt-cakes-with-maple-glaze/