Ingredients
Scale
For the batter
- 1 cup (130g) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. milk
- 1/4 tsp. cider vinegar
- 1 tsp. pumpkin pie spice
- 3/4 cup (180g) pumpkin purée
- 1/4 cup (50g) brown sugar
- 2 tbsp. grape seed oil
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla extract
For the streusel
- 1/2 cup (65g) all-purpose flour
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup (55g) cold butter
For the glaze
- 2/3 cup (85g) confectioner’s sugar
- 1 tbsp. maple syrup
- 2–3 tbsp. heavy cream
Instructions
- Preheat the oven to 350˚F (175°C). Grease a mini bundt cake tin and set aside. Mix flour with baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In a large bowl mix milk with the cider and let stand for 5 minutes. Add the pumpkin purée, brown sugar, oil, maple sirup and vanilla extract and mix until well combined. Add the flour mixture and mix in until just combined. Set aside. In a second bowl mix the flour for the streusel with brown sugar, cinnamon and the cold butter. Rub between your fingers to form streusel.
- Divide half of the batter between the mini bundt molds, sprinkle the streusel on top and finish with a second layer of batter – it does not have to look nice, that side will face downwards. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack.
- For the glaze mix the confectioner’s sugar with maple sirup and some of the heavy cream – add more if the glaze is too thick. Drizzle the glaze on top of the cakes and let dry.
Notes
- Enjoy baking!