Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 cup pumpkin puree
  • 0.5 cup neutral oil
  • 0.75 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tbsp pure maple syrup
  • 1.5 tbsp heavy cream
  • 4 oz softened cream cheese
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar for frosting
  • 0.5 tsp vanilla extract for frosting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease each cavity of a mini bundt pan with non-stick spray or melted butter and dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon until combined.
  3. In a large bowl, beat the pumpkin puree, neutral oil, and brown sugar until smooth. Whisk in the eggs one at a time, followed by the vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until the flour streaks disappear.
  5. Fill each mini bundt cavity about 3/4 full with batter. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the glaze by whisking powdered sugar, maple syrup, and heavy cream. Drizzle over cooled cakes.
  8. Prepare the frosting by beating softened cream cheese, butter, powdered sugar, and vanilla extract. Pipe in a spiral from the bottom to the center hole.