Pumpkin Ginger Bundt Cake (minis) fit the Fall perfectly. You see, Fall is Pumpkin everything season! The way I see it, you can either run screaming the other way, or you can embrace it, and alter it to suit your tastes.
I went with plan B.
To me, pumpkin tastes somewhat bland and a bit boring, but I’m a huge fan of Gingerbread, so I added candied ginger to a fairly straightforward Pumpkin cake recipe. And it works! The Crystallized Ginger gives the pumpkin the “bite” it needs to make it extra flavorful. I also added some Orange Zest to the cake and the glaze to give it some zing.
Don’t worry, just a few more months, and Pumpkin Everything Season will be over… and we can get back to normal.
Pumpkin Ginger Bundt Cake (Minis) Recipe
I LOVE Mini Bundt Pans!
Mini Bundts are more festive than muffins… although, essentially, that’s what they are. It just feels so much fun to eat a WHOLE cake by yourself!
Step By Step Instructions for Pumpkin Ginger Bundt Cake (minis)
Be sure the batter is completely mixed.
Fill the Bundt pans (I overfilled them a bit… 3/4 full is enough)
Done… see… less batter might have been better.
Mix the glaze.
Drizzle the glaze over the bundts…. If you want the glaze really white, make sure the bundts are completely cool.
Serve Mini Bundts on Tiered Cake Stands
Mini Bundts, Muffins, cookies and other treats look their best when you show them off on these Tiered Cake Stands!
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