Pumpkin Mascarpone Mini Bundt Cakes With Creme Fraiche Glaze

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!

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Pumpkin Mascarpone Mini Bundt Cakes with Vanilla Creme Fraîche Glaze

Course Dessert

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

Author Eva Kosmas Flores

Ingredients

Pumpkin Mascarpone Mini Bundt Cakes

• 2 cups plus 3 tablespoons flour
• 1 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon baking soda
• 3/4 cup unsalted butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 3/4 cup pumpkin puree
• 1/2 cup Vermont Creamery mascarpone
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Vanilla Cremem Fraîche Glaze

• 1 cup confectioners sugar
• 1 tablespoon Vermont Creamery creme fraîche
• 4 tablespoons whole milk
• 1 teaspoon vanilla bean paste

Instructions

Pumpkin Mascarpone Mini Bundt Cakes

1. Preheat the oven to 350 degrees Fahrenheit. Mix together the flour, cinnamon, baking powder, nutmeg, cloves, and baking soda until combined. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars at medium low speed until combined into a thick paste. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin, mascarpone, milk, and vanilla and mix until smooth. Add the flour mixture and mix at low speed until just combined.

3. Fill the wells in the mini bundt pan 3/4 full with batter. Place the pan in the oven and bake until a toothpick inserted into the center comes out relatively clean, about 35 to 45 minutes.

4. Remove the pan from the oven and run a knife along the top of the interior edge of each mini bundt to help loosen the grip. Flip the pan over and tap it against the counter as needed to help the cakes come out. Place the cakes on a wire rack to cool completely.

Vanilla Creme Fraîche Glaze

1. Whisk together the confectioner's sugar, milk, creme fraîche, and vanilla bean paste until smooth. Drizzle over the cooled mini-bundts and serve,.