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Some desserts are clearly, obviously good. Nobody needs to advertise them. We’re talking brownies, chocolate chip cookies, cheesecake. Everyone loves cheesecake.
Then, there are the desserts that look unassuming and unexceptional, but they blow the popular choices out of the water. These mini-bundts are in that category. You know, the how-is-this-so-good-I-can’t-stop-eating-it category.
And they’re pretty healthy, too! These pumpkin cakes might be a baking miracle. They have no butter (I’m not counting the icing here) and they’re gluten-free. Let’s do a happy dance!
I’d like to do a shout-out here to my fellow bloggers who also work full-time on top of blogging. I’m not sure if anyone really takes the time to think about what it takes to essentially work two jobs. Every day, those of us who blog on the side engage in a crazy balancing act.
In case you think this is one of those my-life-is-crazier-than-yours assertions, it’s not. I’m not living your life, so I can’t speak to your stress level or the amount that you need to get done on a daily basis. Honestly, our modern lives dictate that we all engage in way too much at the same time. Every friend of mine is a professional when it comes to multitasking.
So as you observe these pumpkin mini-bundts that are not just smothered with lovely maple icing, but that are also gluten-free, remember that I probably baked them in the dead of the morning before rushing off to my day job wrangling teenagers. That will make them more delicious, right?
This my favorite pumpkin cake recipe, bar none. The fact that it’s gluten-free is just an accidental bonus. Kenny, who dislikes all things pumpkin, loves this recipe. He gobbles it up every time. And even better, there’s no mixer required. It’s just adding dry ingredients to liquid in a bowl. Simple!
What makes this pumpkin cake so irresistible is the oat flour. I know I’ve been promoting oat flour ever since this blog began, and it’s not because Bob Red’s Mill is paying me (they’re not, but I wouldn’t mind). It’s because gluten-free oat flour gives a special consistency to cake, making it even denser and more moist than cake baked with flour. If you haven’t tried it, in the name of all things holy, do it now.
And as for the maple icing, I strongly prefer an easy stovetop icing to a glaze. Glazes are nice, but this is much thicker and has more of a strong maple flavor, providing a perfect complement (yes, it’s spelled that way in this usage) to the pumpkin.
Well, kids, I gotta vamoose. I have a bazillion things to do because, well, I have two jobs and three small kids on the side. But I’ll catch you next week!
- Preheat the oven to 350. Spray a mini-bundt pan with cooking spray and set aside.
- In a large bowl, mix all the dry ingredients except the sugars until well incorporated. Set aside. In a medium-sized bowl, combine the eggs and sugars and mix well. Add the pumpkin and oil and stir again. Add the wet ingredients to the dry and beat until a smooth batter has formed.
- Spoon the batter into the mini-bundt molds, filling up about three-quarters of the way. This recipe makes about 18 little cakes, so you might have to bake two batches depending on the size and yield of your pan.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool completely and remove the cakes carefully from their molds.
- When the cakes are out and ready, make the icing. Melt the butter and maple syrup in a saucepan, stirring to combine over low-medium heat. Remove the pot from the heat and add the powdered sugar, stirring until fully incorporated.
- Spoon the icing over the mini-bundts. Allow to set. Store covered.