Friday, November 8, 2013

Mini Pumpkin Bundt Cakes With Maple Cinnamon Glaze ~ gluten, grain, dairy free


Anything mini and pumpkin is sure to catch our attention! And wouldn't these be cute to add to your Thanksgiving dessert table! 

These mini rustic looking pumpkin bundt cakes are from the grain free gluten free cookbook we own and love,

The recipe in the cookbook is for donuts, but we thought we would pull out the mini bunt pan and use that instead to make Mini Pumpkin Bundt Cakes for Fall!




Mini Pumpkin Bundt Cakes Recipe

5 large eggs
½ cup coconut milk
½ cup pure maple syrup
½ cup pumpkin puree (I used organic canned, if you use fresh make sure to get all of the excess liquid out of it)
¼ cup coconut oil
1 teaspoon vanilla extract
¾ cup blanched almond flour
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon sea salt

Maple Cinnamon Glaze

1 tablespoon raw coca butter chopped
2 teaspoons palm shortening
2½ teaspoons cold maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon cinnamon {our addition}




Directions:
Preheat oven to 350 degrees F and oil the insides of your mini bundt pan really well. I find palm shortening works best.
Place the eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a blender and blend until frothy, about 15 seconds.
Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
*Lower powered blenders make take a little longer and may also require a few stops and scraping down the sides.
Pour the batter into the pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing from the pan and cool on a cooling rack.
Repeat with your leftover batter.




To Frost:
Maple Cinnamon: Melt the cacao butter over a double broiler filled with 1-inch of water. Once it has completely melted, remove it from the heat and whisk in the palm shortening and cinnamon addition. Add the cold maple syrup and vanilla and whisk until smooth. Spoon the glaze over the cakes. Allow to sit at room temperature for 5 minutes, then place in the refrigerator for 15-20 minutes until the glaze has hardened.

These are best stored in the fridge for 3 days.


*Additions we made to original recipe: made mini bundt cakes instead of doughnuts. Added cinnamon to the glaze recipe.

                                                     Happy Fall Baking!!!




Evil will slay the wicked; the foes of the righteous will be condemned.
Psalm 34:21

Linking To:
The 36th AvenueTidyMomLil\'LunaSuper Saturday Show Us How You Rock Link Party!craftberrybush.comBy Stephanie LynnSkip To My LouWhimsy Wed. BANNERhomeworkSNAP! 52 MantelsThe Weekly CreativeThe Frugal GirlsDear Creatives

13 comments:

  1. I love bundt cakes, and your mini-ones looks so delicious! I love all the spices in your recipe. I've never tried gluten-free baking, but I may just have to with your recipe!

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  2. These are absolutely darling!!! We would love to have you share them at our weekly Super Saturday Link Party at www.madefrompinterest.net

    Thanks!
    Deb

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  3. These are my kind of pastries! Can't wait to try them, I love discovering new gf recipes :)

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  4. These are so cute! And they look delicious :) Thanks for sharing! I can't wait to try them!

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  5. I love these! I am putting together a bloggers round up of everything pumpkin and would love to showcase your posts! You will find the details here http://apeekintomyparadise.blogspot.com/p/loading.html
    Cathy =)

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  6. If there ever was a perfect afternoon tea cupcake, these are them.

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  7. why is everything cute...in mini form?!?!? Would love to see you link this up over The Weekly Creative - 6 blogs, a ton of fun!
    http://www.reasonstoskipthehousework.com/the-weekly-creative-33/

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  8. I love mini bundt cakes. & this looks yummy. I'd love it if you dropped by my party tomorrow & shared them if you like. Theresa @DearCreatives

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  9. Just saw your link over at Whimsy Wednesday and had to stop by and check out your recipe. I LOVE that it's Dairy Free since my son can't have dairy at all :) We'd love for you to link up @ The Weekend re-Treat Link Party that's going on right now over at The Best Blog Recipes! Also Pinned while I was here too!

    Shauna @ The Best Blog Recipes

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  10. I see you've linked up this great looking recipe at the 52 Mantels link party. I've never seen anything like this and it looks so good! I'd love for you to come share it on my new link party - Required Ingredient Recipe Link Party - that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

    I hope you'll stop by and share!

    http://futureexpat.com/2013/11/required-ingredient-pumpkin/

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  11. These are so cute, love mini anything! Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

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  12. giving this recipe a shout out tomorrow on the blog. & pinned. Theresa @DearCreatives

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