What a great combination for this time of year…Pumpkin and Apple!!
Our family is getting ready for our first pumpkin picking. Now that M is bigger I think I will enjoy it. Our local farm is very nice. They have all kinds of activities so we are really excited. We’ll see about Victoria. She is still a baby {although she does not admit it} and gets tired very fast.Ā Meanwhile, I am preparing to take lots of pictures with my brand-new-early-Christmas-present Canon lens {thank you mi amor}.
So to celebrate our great adventure to come I prepared these delicious mini cakes. I’m not a big fan of vegetables in desserts … But this is a winner!!!
I divided my batter into two. To the first part, I added apples, and toĀ the secondĀ chocolate chips. Both came out super-delicious. The lemon glaze goes great with the mini cakes with apples, but if you plan to make it with chocolate I recommend using a chocolate or vanilla glaze.
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This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nuts allergies. If you’re looking for eggless recipes,Ā click here to browse.
Glazed Pumpkin and Apple Mini Bundt Cakes
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 cup sugar
- 3 eggs
- 1/2 cup 100% Pumpkin puree
- 1 teaspoon lemon zest
- 2 cups apples, cut into small cubes
Glaze:
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 350Āŗ F. Spray a Mini Fluted Tube Pan (12-Cavity) with baking spray.
- Mix flour, baking powder and salt in a mixing bowl until well combined. Set aside.
- With an electric mixer, or stand mixer fitted with a paddle, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
- Reduce mixer speed to low, add the eggs one at a time, then pumpkin puree and lemon zest. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not over-mix. Foil in the apples.
- Spoon batter into pan, filling each bundt cake cavity 2/3 full.Ā
- Bake for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes.Ā Then transfer to a wire rack and let them cool completely.
Make the Icing:
- Mix powdered sugar and lemon juice in a small bowl until smooth and no lumps. Drizzle over cooled mini bundt cakes.
Nutrition
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