Mini Pumpkin Bundt Cakes

• FOR THE CAKE:
• 4 whole Eggs At Room Temperature
• 2 cups Brown Sugar
• 1 cup Vegetable Oil
• 1 can (15 Oz. Can) Pumpkin Puree
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cloves
• 2 teaspoons Cinnamon
• 1/2 teaspoons Ginger
• 1/4 teaspoons Nutmeg
• _____
• FOR THE GLAZE:
• 2 Tablespoons Butter, Softened
• 1 cup Powdered Sugar
• 2 Tablespoons Milk

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

cake, eggs at, brown sugar, vegetable oil, allpurpose, baking soda, salt, ground cloves, cinnamon, ginger, ubc, butter, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-bundt-cakes/ (may not work)