Mini Pumpkin Bundt Cakes With Brown Butter Bourbon Glaze

¾ cup PLUS 2 tablespoons

cake flour

1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon fine salt

1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon freshly grated

nutmeg

2 eggs

1 cup pumpkin puree

½ cup unpacked light brown

sugar

¼ cup granulated sugar

/ cup vegetable oil ½ teaspoon vanilla extract Glaze:

2 tablespoons butter

1 ½ teaspoons bourbon

½ cup confectioners’ sugar

1 ½ teaspoons milk, plus more

as needed

Heat oven to 350 degrees. Brush a 6-cup mini Bundt pan or the wells of 6-cake mini fluted cake pan with vegetable oil and lightly dust with flour. (For best results, do not use baking spray.)

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a separate bowl, whisk eggs, pumpkin puree, brown sugar, white sugar, vegetable oil and vanilla until smooth. Whisk the flour mixture into the egg mixture, whisking just until no white streaks remain.

Spoon batter into the prepared pan. If using a mini fluted cake pan, use about 6 tablespoons of batter per well. If baking a single cake, bake about 30 minutes or until a wooden pick inserted near the center comes out clean. If baking 6 individual cakes, bake about 20 minutes or until a wooden pick inserted near the center of one cake comes out clean. Cool in pan for 10 minutes, then invert pan onto a cooling rack to finish cooling. If necessary, run a butter knife between the cake and pan to loosen.

For the glaze:

In a small saucepan, melt butter over medium-low heat, swirling pan. When butter is just beginning to turn brown, remove from heat, whisk in the bourbon and then add confectioners’ sugar. Whisk until smooth, then add the milk. If glaze is too thick, add more milk to create a good drizzling consistency.

Drizzle glaze over cakes. Makes 6 servings.