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. 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 to the second 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.
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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, 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 350º 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.
- 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. 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
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!
-
- Electric Mixer
-
- Glass Mixing Bowl Set
-
- Measuring Cups and Spoons Set
-
- Mini Fluted Tube Pan, 12-Cavity
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Segurisimo que saben a como se ven! Que ricura! Yo los voy a preparar, gracias Ori por facilitarnos la receta.
Gracias a ti Mayito!! Estoy segura que te van a gustar =)
Well these look amazingly delicious!!!
I am not a fan of pumpkin but they look super good. I may have to try it and swap the pumpkin for another flavor…. any thoughts on what a good swap would be?
Hi Lisa! I am not a big fan of pumpkin either but I promise you that you won’t notice the pumpkin in them.
These look delicious! I don’t think I could ever get enough pumpkin. Thanks for the recipe.
These look so cute and I bet they taste delicious!!
THose look amazingly good!