These not-too-sweet pumpkin mini Bundt cakes feature toasty spices and a chai tea glaze, the perfect treat with a cozy cup of tea. The whole-grain flour and pumpkin add fiber (1, 2).

Cooking tip: If you don’t have a mini (12-well) Bundt pan, bake the batter in a muffin tin for the same amount of time, and you’ll still reap the portion-friendly sizing.

Pumpkin Spice Bundtlettes With Chai Tea Glaze

Active time: 25 minutes | Total time: 45 minutes, plus cooling time

Ingredients

For the cakes

• 1 3/4 cups (168g) whole-wheat pastry flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup (106g) brown sugar, packed
• 1/4 cup (57g) unsalted butter, room temperature
• 1 large egg
• 1 cup (227g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) maple syrup
• 1 teaspoon vanilla extract

For the glaze

• 1/2 cup (57g) powdered sugar
• 1 tablespoon strong chai tea, brewed

Directions

Preheat oven to 350°F (177ºC). Coat a 12-well mini Bundt cake pan with cooking spray and dust with flour, tapping out any excess. Set aside. (If you don’t have a mini Bundt pan, a standard muffin tin may be used; line with paper liners or coat with cooking spray.)

To make the cakes: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cardamom, and salt. Set aside. In a large bowl, using a hand mixer on medium-high speed, beat the brown sugar and butter until light and fluffy, about 3 minutes. Add the egg and beat until incorporated. Add the pumpkin, maple syrup, and vanilla extract, and stir until well combined.

Using a rubber spatula, fold the dry ingredients into the wet mixture, stirring just until no visible flour remains. Do not overmix.

Spoon the batter into the prepared pan, filling each well about two-thirds full. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.

Transfer the pan to a wire rack and let the cakes cool for 10 minutes. Carefully remove the cakes from the pan and place them flat-side down on a serving tray to cool completely.

To make the glaze: Sift the powdered sugar into a small bowl. Add the brewed chai tea and stir until smooth and pourable.

Drizzle the glaze over the cooled cakes and let them sit at room temperature until the glaze has set.

Serving Size: 1 cake | Serves: 12

Nutrition (per serving): Calories: 183; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 28mg; Sodium: 343mg; Carbohydrate: 34g; Dietary Fiber: 3g; Sugar: 19g; Protein: 3g

Nutrition Bonus: Calcium: 2%; Iron: 7%; Potassium: 185mg; Vitamin A: 8%; Vitamin C: 3%

Originally published November 2018

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