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Mini Pumpkin Espresso Bundt Cake


Mini Pumpkin Espresso Bundt Cake

Since Starbucks has already officially declared it pumpkin season, I figured I would start you guys off with a fun sized bundt cake that packs the perfect punch of espresso and warm pumpkin flavor. The espresso chocolate glaze is to die for. I think next time, I'll even throw in some espresso chocolate chips to up the coffee flavor!

Ingredients:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves
  • 2/3 cup pure pumpkin
  • 2 eggs
  • 6 tablespoons grapeseed oil (or oil of your choice)
  • 1/2 cup light brown sugar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
For the espresso batter:
  • 3 tablespoons brown sugar
  • 1/2 tablespoon instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cocoa powder
For the glaze:
  • 2 tablespoons heavy cream
  • 1/3 cup semi-sweet chocolate chips
  • 1/8 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
Directions:
Preheat oven to 350 degrees Fahrenheit. Spray bundt pan with cooking spray and spread thoroughly.

In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.

In another bowl, whisk together pumpkin, eggs, oil, sugars, and vanilla extract to combine. Slowly fold in dry ingredients, whisking slowly just until no specks of flour remain.

Remove 1/2 cup of batter and add in the espresso batter ingredients (sugar, espresso, cinnamon, cocoa powder). Whisk well to incorporate.

Pour 1/3 cup of the original batter into the prepared bundt pan. Drizzle some of the espresso batter on top. Do this two more times, until you have used up all the batter.

Place bundt pan on a baking sheet and bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean.

Immediately upon removing from oven, run a flat spatula around the edges and center of the bundt pan to release the cake. Allow to cool in pan for 15 minutes, then invert onto a serving plate.

To prepare the glaze, heat heavy cream in a saucepan over medium heat until simmering. Pour over chocolate chips, then stir together until chips are melted and glaze is smooth. Stir in vanilla extract and espresso powder.

Pour glaze over cooled bundt cake or serve on individual slices of cake. Store in an airtight container.

Recipe adapted from this site kingarthurflour.com/recipes/pumpkin-espresso-bundt-cake-recipe