Pumpkin Spice Mini Bundt’s with Baileys Pumpkin Spice Glaze. Moist, spongy pumpkin mini bundt cakes perfectly spiced and enrobed in a deliciously creamy Baileys Pumpkin Spice Glaze.
The week started off with some excitement. Our Detroit radio station was offering a promotion to win a Dodge Challenger Hellcat or $50K (definitely would’ve taken the $$$). If you are chosen, by random drawing, you have to put one hand on the car and the last person standing wins. Last years contest went 77 hours. My hubby had been trying for month to get a chance to be in this drawing with no luck and I just chuckled as he told me his frustrations over it thinking those contests are so dumb, little did I know. Last Thursday he asked me to call in and texted me the phone#, I called and was lucky caller number 10! I was entered into the drawing for a chance to compete for the car/$. You had to be present for the drawing at the car dealership at 6am (1 hour 20 minutes away from us) and they would choose 30 people to compete out of 330’ish contestants. There we were waiting with all the other hopefuls. As they called the names we waited in anticipation, so far no luck, then they started reading the last name, it felt like slow motion… S..T.., thought for sure they were going to say Stacey….E..V..E..N, argh, Steven. Total let down, I thought for sure they were going to call my name. There’s always next year!
Back to real life and there is nothing more real than these Pumpkin Spice Mini Bundt’s with Baileys Pumpkin Spice Glaze. Bundt cakes have to be special in taste and texture all by themselves and boy does this one deliver. The texture is moist, light and spongy. The pumpkin and spices evoke the feelings of fall and the holidays we imagine this time of year. And they’re mini, anything mini automatically makes me think “special”. Forget the air fresheners, just bake up a batch of these beauties and your home will smell and feel like a beautiful cozy fall cottage.
Usually cake is the star of the show and frosting and glazes are the much needed “supporting actor/actress”. But not this time, folks this Baileys Pumpkin Spice Glaze is just as much the star if not the scene stealer.
If you weren’t aware Baileys graced us with their Pumpkin Spice liqueur this year, its their Irish Cream blended with pumpkin spices. Folks if your going to do pumpkin spice this is the way to go, forget the lattes, just kidding but you could definitely add it to your lattes. Or make this amazing glaze. This glaze is super rich, flavorful and full of depth. It enhances the flavor of the cakes and the creaminess blends beautifully with the moist texture of each bite.
Bake up a batch of these Pumpkin Spice Mini Bundt’s with Baileys Pumpkin Spice Glaze and enjoy all things pumpkin!
FORGOT TO PIN IT? Here’s your chance!
Pumpkin Spice Mini Bundt's With Baileys Pumpkin Spice Glaze
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 cup fresh or canned pureed pumpkin
- 1/2 cup Baileys Irish Cream Pumpkin Spice
- 1 large egg
- 2 Tbsp sugar
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F
- Grease and flour your mini bundt pan. (I use the baking spray with flour in it)
- In medium bowl add all the dry ingredients, stir to combine, set aside.
- In bowl of mixer add the sugar, oil and egg. Mix on medium for 5 minutes.
- With mixer on low slowly add in the flour mixture.
- On medium mix for 30 seconds until well combined.
- Add the pumpkin, mix to combine.
- Pour into cavities of mini bundt pan about 3/4 of the way full.
- Bake 15-17 minutes or until toothpick inserted comes out clean.
- Cool at least 10-15 minutes before removing each cake from the pan.
- Cool cakes completely before glazing.
- Heat Bailey's to a simmer.
- Mix sugar and egg together until fully combined and pale yellow.
- Once Baileys has reached a simmer pour slowly over egg mixture stirring constantly to avoid cooking the egg.
- Once all combined and mixed well return to pan and cook, stir constantly for 1 minute.
- Pour into clean bowl, mix in the butter and vanilla, refrigerate until ready to use.
- When cakes are cooled and you are ready to glaze put glaze in piping bag (no tip required), cut the smallest hole and drizzle over each bundt cake.
The glaze is best used completely cooled.
You can also use a spoon to drizzle on the glaze if you don't want to use piping bag.