Ingredients:
- 260g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 100ml olive oil
- 120g caster sugar
- 120g light brown muscovado sugar
- 2 large eggs, at room temperature
- 300g pure pumpkin puree
- 120g sour cream
- 2 tsp vanilla extract
- 150g powdered sugar
- 2 tbsp milk
- 4 tbsp pure maple syrup
Makes 8 Mini bundts
Method:
Heat oven to 180c
Lightly butter and flour your bundt tin ensuring every corner is covered. Really soft butter is best, rather than melted.
Mix all dry ingredients in a bowl and whisk to combine.
In another bowl mix eggs, sugar, olive oil, sour cream, vanilla and pumpkin with a hand blender until smooth.
Sift in flour mix 1/3 at a time.
Carefully spoon in and divide between the tins – bake for 15 mins or until a skewer comes out clean. I gave my second batch a couple more mins after the skewer came out clean, and this helped the pumpkin be less soggy but be careful not to overdo it.
Leave in the tins for 10 minutes before turning out onto a cooling rack.
Add the icing sugar, milk and maple syrup to a small pan and heat gently until smooth. Pour over the cooled cakes. I also candied some pecans and added those on top, but they are equally as delicious without the maple icing and just sprinkled with some cinnamon sugar.
