High Altitude Mini Pumpkin Bundt Cakes
Spiced brown butter pumpkin cake baked in mini kugelhopf bundtlette pans, then coated in cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Cake
- 1 cup unsalted butter
- 1 can (15 oz) canned pumpkin puree (not pumpkin pie filling)
- ½ cup light or dark brown sugar, lightly packed
- 1 cup granulated sugar
- 4 large eggs
- ½ cup whole milk
- 2 tsp vanilla
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Cinnamon Sugar
- 1 cup granulated sugar
- 4 tsp ground cinnamon
Instructions
Cake
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in eight of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet. A small amount of batter may spill through the center hole of the pans, and the baking sheet is needed to catch it so it doesn't burn on the bottom of your oven.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, for about 5-10 minutes, until the water has evaporated, and the butter is forming nutty, fragrant golden brown solids at the bottom of the pan. Remove the pan from the heat and let the butter cool for 10 minutes.
- In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk and vanilla. Whisk in the browned butter.
- In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and whisk for about 15-30 seconds until smooth.
- Divide the batter between the mini bundt pans, filling them 3/4 full. Bake the cakes on the center oven rack for about 25-28 minutes, until a cake tester or toothpick comes out clean.
- Set the pans on a wire cooling rack and cool for 15 minutes, then turn the cakes out of the pans.
Cinnamon Sugar
- Combine the sugar and cinnamon in a shallow bowl. While the cakes are warm, coat them in the cinnamon sugar.
- Serve the mini cakes slightly warm, or at room temperature.
Notes
Store leftover cakes in an airtight container at room temperature for up to 5 days.
These cakes are extremely moist, and the cinnamon sugar will absorb into the leftover cake. Just before serving leftovers, you can freshly coat them in cinnamon sugar, if desired.
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