Ingredient: cinnamon & nutmeg

Pumpkin Angel Food Mini Bundt Cakes

Pumpkin angel food?! That’s probably not what you’d expect when you think of angel food cake or pumpkin, but this recipe is actually a very tasty combo. 

Of course, pumpkin-based desserts are a traditional fall dessert, so I am sure that you will be surprised that I am posting this pumpkin angel food cake recipe in April. It seems I have some pumpkin puree that’s in the freezer just waiting to be used before we get too far into the spring and summer season.

Brion has always loved angel food, so I thought why not add the pumpkin puree to kick it up a notch. Pairing it with the right fruits can also enhance its flavors. Instead of frosting or a whipped topping I am making some caramelized apples and raisins spiced with anise and cardamom.

  • Anise has a distinct licorice-like flavor. It adds depth and enhances the overall aromatic profile of the compote.
  • Cardamom is a fragrant spice with citrusy and herbal notes. It adds warmth and sophistication and complements pumpkin beautifully.

For a cake that’s quite sweet, some salted pepita seeds sprinkled on top are a bit of necessary and delicious balance.

Simply put, it’s an easy cake mix recipe dressed up with warm spices and pumpkin purée served with caramelized apples, raisins and salted pepita seeds. Yum!

Print Recipe
 Pumpkin Angel Food Mini Bundt Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword pumpkin angel food mini bundt cakes
Servings
MINI BUNDT CAKES
Ingredients
Pumpkin Angel Food Mini Bundt Cakes
Caramelized Apples & Raisins
Course dessert
Keyword pumpkin angel food mini bundt cakes
Servings
MINI BUNDT CAKES
Ingredients
Pumpkin Angel Food Mini Bundt Cakes
Caramelized Apples & Raisins
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Preheat oven to 350 F.
  2. In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
  3. In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake. Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
  4. Carefully pour or spoon into an 24 ungreased mini bunt cake pans. Place pans in oven on the middle rack.
  5. Bake for 15 -20 minutes or until cake is golden brown and springs back. Immediately invert pans onto a wire rack.
  6. Cool for 10 minutes.
  7. Serve with caramelized apples & raisins & a dollop of whipped topping. Sprinkle with salted pepita seeds.
Apples & Raisin Compote
  1. In a medium saucepan, melt butter then add water & sugar. When the caramel is golden brown, add the raisins, swirling them into the caramel.
  2. When raisins begin to plump, add apples & orange zest, then sprinkle with spices. Lower heat & simmer 5-10 minutes to thicken.
  3. Do not overcook compote as it will thicken when cooled.

Pumpkin Liqueur Cupcakes with Pepita Oatmeal Topping

Love it or hate it, pumpkin  spice season is well underway. Every year our obsession with the ‘flavor of fall’ continues to grow with weirder, more unique, pumpkin themed products invading the bakeries, grocery stores, coffee shops, you name it—

It all started with the introduction of the famous Starbucks ‘Pumpkin Spice Latte’ in 2003. Strangely enough, as a kid, I wasn’t crazy about pumpkin at all. But that was then, now I’m one of those who loves everything pumpkin.

Some time ago, Brion had picked up a bottle of Pumpkin Cream Liqueur. It has a wonderful taste on its own but of course it only seems fitting that I would want to bake with it.

I believe one of the secrets of having incredible flavors in both savory and baked goods is with the use of alcohol. You can’t help but notice, over the last number of years how the humble little cupcake has been elevated to a whole new level. Many of these specialty cupcake stores that have popped up are featuring alcohol-inspired, adult-friendly options.

Now, today, I’m back to ‘recipe development’ to see what I can come up with.


Print Recipe


Pumpkin Liqueur Cupcakes / Pepita Oatmeal Topping

Votes: 1
Rating: 5
You:
Rate this recipe!

Course dessert
Cuisine American, European, German, Middle Eastern

Servings


Ingredients
Cupcakes

Pepita Oatmeal Crumble Topping

Course dessert
Cuisine American, European, German, Middle Eastern

Servings


Ingredients
Cupcakes

Pepita Oatmeal Crumble Topping

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
  1. Preheat oven to 350 F. Line a 12 cup muffin pan with paper cups.

  2. In a small bowl, combine all topping ingredients & set aside.

  3. In a large bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, salt & spices. With a pastry blender, cut in butter until it resembles coarse crumbs.

  4. In another bowl, whisk together egg, liqueur, milk & pumpkin puree. Stir into flour mixture JUST until moistened. Place a small scoop of batter in each cup. Divide topping. Using half of topping, divide evenly between cupcakes, creating the 'filling' for the cupcakes. Divide remaining batter between cups; top with remaining topping. Bake 15-20 minutes or until they test done. Remove from pan & cool on a wire rack.


Recipe Notes
  • Technically, pepitas and pumpkin seeds are the same thing. But pepitas (which mean “little seeds of squash” in Spanish) don’t have a shell and are found in only select pumpkin varieties.