Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/4 cups shortening
• 2 large eggs
• 1 cup packed light brown sugar
• 1 cup sugar
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla
• 1 cup chopped pecans (optional)
• 1/2 cup buttermilk
• 1 tablespoon light corn syrup
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon

Recipe

• 1 for the pumpkin cake:.
• 2 preheat oven to 350 degrees, prepare mini-bundt pan.
• 3 in a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice together and set aside.
• 4 in a large bowl, cream together eggs, brown sugar, and sugar. beat in pumpkin puree and vanilla.
• 5 slowly beat in flour mixture a little at a time. fold in chopped pecans.
• 6 batter will be thick. spoon batter into prepared pan and bake for 20-30 minutes or until toothpick comes out clean.
• 7 cinnamon buttermilk glaze:.
• 8 combine butter, buttermilk, sugar, corn syrup, and baking soda in a saucepan and bring to a boil constantly stirring. turn heat down to medium and cook for four minutes.
• 9 remove from heat and add vanilla and cinnamon.
• 10 when ready to serve, generously pour glaze over warm cakes. may also top with freshly whipped cream. enjoy!