Pumpkin Baby Bundt Cakes
These made-from-scratch pumpkin cakes are cute, cozy and ridiculously delicious. With a luscious cream cheese frosting sandwiched in between and pecans for nutty crunch. Perfect for a little party this season!
Ingredients
Pumpkin Cake
- 200 grams skinned pumpkin cut into 1 inch cubes
- 110 grams unsalted butter
- 180 grams light brown sugar
- 1/4 tsp fine sea salt
- 2 eggs lightly beaten
- 80 grams milk
- 240 grams cake flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 80 grams pecans lightly toast and chop into smaller chunks
Cream Cheese Frosting
- 125 grams cream cheese
- 25 grams unsalted butter
- 35 grams icing sugar
Instructions
Pumpkin Cake
- Grease bundt pan with butter and dust with flour. Knock out the excess flour. Set aside.
- Steam pumpkins over medium high heat for about 15 minutes or until soft. Remove from steamer and puree in a food processor. Should have a fine mash consistency. Set aside.
- Preheat oven to 170C. Sfit flour and baking powder together twice.
- Place butter, brown sugar and salt in a bowl. Beat on medium speed until light and creamy. About 3 minutes. On low speed, drizzle egg into the butter mixture in 4 to 5 batches to emulsify. Mix well after each addition. If the batter start to split, add a tablespoon of flour and continue mixing.
- Add pumpkin puree and mix well. Add half of the flour mixture and mix for about 20 seconds. Add milk and mix for another 20 seconds. Add remaining flour and pecans. Remove from mixer and use a spatula to complete the mixing by folding through. Once all flour are combine, stop mixing.
- Fill batter into bundt moulds to about 3/4 full. Knock the pan a few times to even up the batter. Fill any remaining batter into muffin cups.
- Bake at 170C for 18 to 20 minutes. When the cake is done, remove from oven and let it sit for a few minutes before unmoulding. *You need to unmould while the cakes are still hot but not immediately.
Cream Cheese Frosting
- Place cream cheese and butter in a medium bowl and whip until soft and creamy. Sift in icing sugar and whip on low speed until all the icing are mix in. Increase speed to medium and whip for 1 to 2 minutes. The frosting should be thick, smooth and glossy. Do not overmix to prevent frosting from becoming too watery. Fill frosting in piping bag.
Aseemble the Pumpkin Cakes
- Slice off the hump on each bundt cakes to level. Keep the hump parts as snacks. Cut about 1cm hole from the bottom of the piping bag filled with frosting.
- Pipe frosting starting from the outer circle towards the middle. Sandwich with another bundt cake.