Mini pumpkin spice cakes

My favorite cold weather flavor has always been pumpkin so Mom would often make this rich cake when I was home for holidays. She and I both loved the combination of spices and generous amount of brown sugar. It's such an adaptable recipe too because it's good as a layer cake, bundt, muffins or baked as mini bundts to serve as individual desserts.

Mom gave me the recipe when I was catering so that I could make mini bundts for her to give her friends. I knew she usually did all her own baking for gifts so I was thrilled that she asked me. She bragged to everyone what a great caterer I was and raved about how the cakes turned out. It was a great boost to my self-esteem and an even better parenting lesson.

Pumpkin spice mini bundts, makes 10

• 4 eggs, at room temp
• 2 cups flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cloves
• 2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 2 cups brown sugar
• 1 cup vegetable oil
• 1 can (15 oz.) pumpkin puree

1. Preheat oven to 350 degrees F. Beat eggs thoroughly with electric mixer. Add brown sugar and beat until fluffy. Beat in oil and pumpkin, mix completely.
2. Whisk together dry ingredients. Add dry ingredients to pumpkin mixture and combine just until moistened.
3. Pour batter into greased mini bundt pans and bake in 350 degree oven for 30 minutes or until cakes spring bake when touched with your finger.
4. Let cool slightly before removing from pan.  Glaze with a simple powdered sugar icing.
5. Can also be baked in a 10" tube pan for 1 hour.

Comments

[Tryanythingonce.wordpress.com]

MMM now you have me craving pumpkin again! These are adorable! There is something about a mini bundt cake that makes me want to sit down with some hot chocolate and share a sweet treat with my daughter. I bet your mom was more than proud of the person you have become! Thank you for sharing.

[Angela Pritchett]

These are a fun treat to share with a child because of the mini size. You're so sweet to read my posts! Thank you.

[Stephanie Hobson]

Just made this in mini-loaf pans... delicious! Exactly the taste I've been looking for. Thank you for sharing your mom's recipes.

[Stephanie Hobson]

Oh, and I didn't glaze them.

[Angela Pritchett]

Stephanie, I'm glad to know you like the recipe and the mini loaves are great for sharing, or freeze 'em and pull out just what you need. Without glaze, it's good too.