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Pumpkin Spice Mini Bundt's with Baileys Pumpkin Spice Glaze

Pumpkin Spice Mini Bundt's With Baileys Pumpkin Spice Glaze

Stacey Thimmes for The Sugar Coated Cottage
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.
5 from 3 votes
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 8 cakes

Ingredients
  

  • CAKES:
  • 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
  • GLAZE:
  • 1/2 cup Baileys Irish Cream Pumpkin Spice
  • 1 large egg
  • 2 Tbsp sugar
  • 1 Tbsp butter
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F
  • Grease and flour your mini bundt pan. (I use the baking spray with flour in it)
  • CAKE:
  • 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.
  • GLAZE:
  • 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.
  • ASSEMBLY:
  • 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.
  • Serve.

Notes

I have a 6 cavity bundt pan, when the first 6 are done baking I let cool 10-15 minutes, remove from pan and then baked the last 2.
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.
Tried this recipe?Let us know how it was!