MINI PUMPKIN SPICE BUNDT CAKES WITH SALTED CARAMEL ICING

These Mini Pumpkin Spice Bundt Cakes with Salted Carmel Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie, or add a cinnamon stick to make these little cakes look like mini pumpkins!

INGREDIENTS

• 1 cup pumpkin puree

• 1/2 cup unsalted butter – melted and slightly cooled

• 1 large egg

• 2 teaspoons vanilla

• 1 cup cake flour

• 1/2 cup brown sugar

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 teaspoon cinnamon

• 1/2 teaspoon pumpkin pie spice

• 2 tablespoon homemade salted caramel sauce

• 1 cup powdered sugar – sifted

TO MAKE

1. Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.

2. In a mixing bowl, combine the wet ingredients – the pumpkin puree, the melted and slightly cooled butter, eggs, and vanilla. Mix well.

3. Add dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.

4. Spoon the batter evenly into the bundlette pan, and bake for approximately 15 minutes, or until done in the center. Remove to wire rack.

5. To make the icing, combine icing sugar and caramel until smooth. Pipe or spoon on top of mini cakes once completely cooled. Enjoy!