Pumpkin Bundts with Cream Cheese Icing

Posted: November 16th, 2010 | Filed under: Cake | Tags: cream cheese icing, pumpkin and cream cheese, pumpkin bundts, pumpkin cake | 1 Comment »

So I know that all over the country people have been enjoying fall weather and colors for well over a month. Some places have even had snow… but here, in Denton we are just starting to enjoy all of the beautiful fall colors. The trees are turning reds and golds and beautiful oranges… and it really makes the drive around town surprisingly pleasant… and the cold isn’t too bad yet either. (We’ll go over my dislike of the cold another day.) So today I want to share something that is appropriate for the beautiful weather and the beginning of the holiday season we are all upon.

These litte bundts can be baked into bars, or mini loaves, but I just really really love them as the tiny bundt cake.  It is the perfect little bite of pumpkin with the sweet tangy-ness of the cream cheese icing. It’s pretty great.

Pumpkin Bundts with Cream Cheese Icing

adapted from The Complete Magnolia Bakery Cookbook

Bars:

1 1/2 c all purpose flour

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 1/3 c canned pumpkin puree

1 1/2 c sugar

3/4 c vegetable oil

3 large eggs, at room temperature

Preheat oven to 350 degrees F. Grease and lightly flour a mini bundt pan. Sift together the flour, baking powder, cinnamon, baking soda, and salt in a small bowl. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Pour the batter into the prepared pans – about 1/3 full. Bake for 15-20 minutes — keep a close eye on it — because baking times will vary — bake until set and the cakes bounce back. Remove and let cool to room temperature.

Icing:

4 oz package cream cheese, softened and cut into small pieces

3 tbsp unsalted butter, softened and cut into small pieces

1 tsp vanilla extract

2 c sifted confectioners’ sugar

In a small bowl, on medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 5 minutes. Add the vanilla and beat well. Gradually add the sugar, beating until smooth and creamy.

Put the icing into either a piping bag, or a squeeze bottle and drizzle over the pumpkin bundts.

Enjoy with friends and apple cider!

---