Mini Pumpkin Bundts with Cream Cheese Frosting – Recipe

Before I pop off to China for a couple of weeks again, I had to get an October-y, autumn-y recipe in. What better way than small pumpkin bundts!

These are pretty quick to whip up. The longest part is waiting for the cakes to cool before you fill them with the cream cheese frosting (if you're too impatient and fill them before they're cool, the heat from the cakes will melt the frosting).

Ready? Let's go.

(Makes 6.)

Ingredients for Cake:

100g caster sugar
70g light olive oil
75g pumpkin purée
1 egg
100g self raising flour
1 tsp cinnamon
1/2 tsp ground ginger
Pinch of ground nutmeg
Pinch of salt

Ingredients for Frosting:

25g unsalted butter, softened
150g icing sugar
Green gel food colouring
100g cold full fat cream cheese (medium or low fat will result in watery icing)

Method:

1. Preheat the oven to 180°C and lightly grease your mini bundt moulds.

2. To make the cake, whisk the wet ingredients together, followed by the dry, until smooth. Divide evenly between the moulds, and bake for 20–25 minutes, or until risen and a skewer poked into the centre of the cake comes out clean. Remove from the oven and leave to cool completely.

3. To make the cream cheese frosting, cream the sugar, butter and food colouring together until fluffy. Gently stir in the cold cream cheese until just combined (overbeating will draw the water out of the cream cheese and make it watery).

4. Pipe the frosting into the centre of the cooled cakes and serve.

Enjoy, and have fun.