These not too sweet pumpkin-mini bundle cakes have roasted spices and a chai tea glaze, the perfect delicacies with a cozy cup of tea. The whole grain flour and pumpkin add fiber (1Present 2).
Kochtip: If you don’t have a mini bundle pan with a mini bundles, bake the dough for the same time in a muffin form, and you will still harvest the portion-friendly size.
Pumpkin Gewürzbundtlett with chai -tea glaze
Active time: 25 minutes | Total time: 45 minutes, plus cooling time
Ingredients
For the cake
- 1 3/4 cups (168 g) full wheat-biscuit flour
- 2 teaspoons baking powder
- 2 teaspoons of pumpkin spice spice
- 1/2 teaspoon of floor cardamom
- 1/2 teaspoon of salt
- 1/2 cup (106 g) brown sugar, packaged
- 1/4 cup (57 g) unsalted butter, room temperature
- 1 big egg
- 1 cup (227 g) pumpkin puree (no pumpkin sequence 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
Directions
Preheat the oven to 177 ° C to 350 ° F. A mini bundle of cake pan with 12 depressions with cooking spray and dust coating with flour and tapping excess knocking. Set aside. (If you do not have a mini bundle pan, a standard muffin form can be used; with paper liners or with a cooking spray.)
To make the cakes: Whisk the flour, the baking powder, the pumpkin peak spice, the cardamom and the salt in a medium -sized bowl. Set aside. Beat the brown sugar and the butter light and fluffy in a large bowl with a hand mixer at medium speed at a medium speed. Add the egg and hit it until you are incorporated. Add the pumpkin, maple syrup and vanilla extract and stir it together well.
Fold the dry ingredients into the wet mixture with a rubber spatula and stir until there is no visible flour. Do not over mix.
Spoon the dough into the prepared pan and fill each depressing for about two thirds. Bake for 18 to 20 minutes or until a wooden skewer inserted into the middle comes out clean.
Transfer the pan into a rust and let the cake cool for 10 minutes. Carefully remove the cakes from the pan and put them flat on a serving shell to cool them completely.
To make the glaze: sift the powdered sugar into a small bowl. Add the brewed chai tea and stir it smoothly and pourable.
Drizzle the glaze over the chilled cake and let it sit at room temperature until the glaze is set.
Serving size: 1 cake | Serves: 12
Nutrition (per serving): Calories: 183; Total fat: 5G; Saturated fat: 3G; Monus unsaturated fat: 2G; Cholesterol: 28 mg; Sodium: 343 mg; Carbohydrate: 34g; Food fiber: 3G; Sugar: 19G; Protein: 3G
Nutritional bonus: Calcium: 2%; Iron: 7%; Potassium: 185 mg; Vitamin A: 8%; Vitamin C: 3%
Originally published November 2018
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