These not too sweet pumpkin mini bundt-cakes have roasted herbs and a chai-tea glaze, the perfect treat with a cozy cup of tea. The whole -grain flower and pumpkin add fiber (1” 2).
Cooking tip: If you don’t have a mini (12 pits) bundtpan, bake the batter in a muffin can and you will still harvest the portion -friendly size.
Pumpkin herbs bundtlettes with chai tea glaze
Active time: 25 minutes Total time: 45 minutes, plus cooling time
Ingredients
For the cakes
- 1 3/4 cups (168 g) whole grain cake flour
- 2 teaspoons baking powder
- 2 teaspoons of pumpkin pie herb
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of salt
- 1/2 cup (106 g) brown sugar, packed
- 1/4 cup (57 g) unsalted butter, room temperature
- 1 large egg
- 1 cup (227 g) Pumpkin puree (no pumpkin pie filling)
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon of vanilla extract
For the glaze
- 1/2 cup (57 g) powdered sugar
- 1 tablespoon of strong chai tea, brewed
Instructions
Preheat the oven to 350 ° F (177ºC). Put a mini-bundt Cake pan with 12 pits with cooking spray and fabric with flour and tap on a surplus one. Set aside. (If you do not have a mini -bundt pan, a standard muffin shape can be used; line with paper linings or coat with cooking spray.)
To make the cakes: beat the flour, baking powder, pumpkin pie, cardamom and salt in a medium bowl. Set aside. Beat the brown sugar and butter in a large bowl with a hand mixer at medium speed to light and airy, about 3 minutes. Add the egg and beat until it is absorbed. Add the pumpkin, maple syrup and vanilla extract and stir until well combined.
Fold the dry ingredients using a rubber spatula in the wet mixture and stir until no visible flour remains. Do not mix.
Spoon the batter into the prepared pan and fill each well of about two -thirds full. Bake for 18 to 20 minutes, or until a wooden skewer in the middle comes out clean.
Transfer the pan to a grid and let the cakes cool for 10 minutes. Carefully remove the cakes from the pan and place them flat on a serving drawer to cool down completely.
To make the glaze: Zift the powdered sugar in a small bowl. Add the brewed chai tea and stir until smooth and poured.
Sprinkle the glaze over the cooled cakes and leave them at room temperature until the glaze is set.
Serve size: 1 cake | Serves: 12
Nutrition (per portion): Calories: 183; Total fat: 5G; Saturated fat: 3G; With monounsaturated fat: 2g; Cholesterol: 28mg; Sodium: 343 mg; Carbohydrate: 34g; Diet fibers: 3G; Sugar: 19g; Protein: 3G
Food bonus: Calcium: 2%; Iron: 7%; Potassium: 185 mg; Vitamin A: 8%; Vitamin C: 3%
Originally published November 2018
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