The holiday baking season is upon us, and I have a little something special for you here if you’re looking for a sweet to share with your friends and family (or to have a solo treat yourself moment). Between wrapping up my next cookbook and promoting my current one, I managed to squeeze in making these pumpkin mascarpone mini bundt cakes (yay!) It gave me a chance to test out a recipe I’ve had in my mind for ages, and also to play around with my Rough Linen apron and my hand-dyed table runner from my friend Maggie (she dyed it with a homemade dye vat she created using leftover coffee grounds!) So, the bundt cakes! They have pumpkin puree, Vermont Creamery mascarpone cheese, and some amazing fall spices in the cake batter, and the glaze is made from tangy Vermont Creamery creme fraîche, vanilla bean paste, confectioner’s sugar, and whole milk. I baked them in this little bunt pan, and it made about eight of them, but you can feel free to make them into cupcakes and just bake them in a muffin pan instead if you don’t want to get a special mini-bundt pan for them. Just note that the cooking time will probably be a bit shorter in a normal muffin pan than in the mini bundt pan. The creamy, sweet and mildly cheesy mascarpone pairs perfectly with the pumpkin in these, and the tangy creme fraîche gives the glaze the littlest kick to it. I hope you all enjoy, and have a wonderful holiday season!