Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze
These little Pumpkin Gingerbread Mini Bundt Cakes are packed with flavor--all the fall flavors that we've come to love and savor this time of year.
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Cooking tools:
- Bundt pan
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1 cup canned pumpkin
- 1/2 cup Golden Barrel Light Brown Sugar
- 1/2-1/3 cup Golden Barrel Supreme Baking Molasses
- 4 Tbsp butter, softened
- 1 egg
- 1/2 cup boiling water
- 4 Tbsp butter
- 3/4 cup Golden Barrel confectioners' sugar
- 1 1/2 Tbsp milk, or more as needed
- 1/2 tsp vanilla extract
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