Now that its Fall and very close to Thanksgiving I am very much inspired by this time of year .My imagination always go through thein this post it may not be so creative but it shows I love pumpkin .I always love to bake I am very passionate about it.
I have been waiting forever to use my mini bundt pan.I finally came around to it and I made this lovely and great tasting pumpkin bread in mini bundt pans .They are moist and a bit sticky so I hope they’ll stick to your ribs.I made these with my homemade pureed pumpkin and I also used my homemade pumpkin pie spice .What a difference homemade makes its so muchdidn’t use any butter I used oil instead to make them moist. They are great for breakfast along side some coffee or tea .So I hope you enjoy!!!
2 cups flour
1 cup light brown sugar
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1 cup pumpkin puree
2 eggs at room temp.
1/2 cup milk
1/4 cup oil
1. Preheat oven to 350 degrees
2.Grease and flour the mini bundt pans.
3.In medium or large bowl,add dry ingredients and whisk together ,set aside.
4.In another medium or large bowl ,put the wet ingredients together and mix with a whisk or hand mixer .Make sure not to over mix.
5.Add the dry ingredients to pumpkin mixture and mix with a spatula or whisk until thoroughlysure not to over mix.
6.Fill the mini bundt pans with the batter (only 1/3 full).
7.Place pan into oven and bake for 25-30 minutes or until a toothpick comes out clean.
8.Take mini breads out of the oven and let it cook for 10 minutes in pan.
9.Now invert them onto a baking rack and let cool for another 25-30 minutes.
10.While they are cooling you can make the glaze.
Pumpkin Spice Glaze Ingredients and Directions:
1/2 cup powdered sugar
1-1/2 tbsps milk
1/4 tsp pumpkin spice
11.In a small bowl mix all of the ingredients thoroughly and set aside.
When mini bread is cool use a butter knife or a spatula to spread the glaze on top and let drip dry. Decorate them with any sprinkles and jimmies you may have.
12.Transfer to serving dish and enjoy!!