Moist, fluffy mini pumpkin bundt cakes with a dripping boozy rum chocolate glaze!
Ingredients
1 ½cupsall-purpose flour
1teaspoonbaking soda
¼teaspoonpumpkin pie spice
¼teaspooncinnamon
¼teaspoonallspice
¼teaspooncloves
¼teaspoonsalt
1cupcanned pumpkin puree
¾cupsugar
½cupvegetable oil
2large eggs
¼cupsour cream
1teaspoonvanilla extract
For the Chocolate Rum Glaze
⅔cupchocolate chips
¼cupheavy cream
1tablespoonrum
Instructions
Preheat oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves and salt. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, sour cream and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the bundt pan. Place into oven and bake for 15-20 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
To make the glaze, heat heavy cream in the microwave for 1 minute, or until boiling; set aside. In another microwave-safe bowl, melt chocolate chips in the microwave for 1 minute. Whisk in heavy cream and rum until smooth.
Drizzle the glaze evenly over the top of the cakes, allowing to drip down the sides.