Mini Pumpkin Bundt Cakes with Spiced Pumpkin Seeds

 by AJ Dronkers, Associate Publisher EdibleDC PumpkinBundts2

I was enjoying my weekly tradition of watching Whine About It video series - the topic this week, "The Worst Things About Fall".

Between laughing and listening to an internet rant about fake pumpkin favors a la Starbucks Pumpkin Spice Latte, I realized I've seen far too many basic pumpkin recipes being spread across the internet. These pumpkin popups sometimes even just use pumpkin spice as a stand-in for the real thing, too many of these things are really just lazy cooking where brands pay online sites to gin up recipes so that they too can hop on the pumpkin spice train in the hope they go viral.

To restore my faith in cooking I reached out to our baking muse, Meredith Tomason, of RareSweets, and asked her for an inspired pumpkin recipe. What she gave me defied my expectations - mini pumpkin bundt cakes with bourbon cinnamon glaze. Also the spiced pumpkin seeds were a crunchy surprise and are now my go-to fall snack.


Pumpkin Bundt Cake (enough for 4 mini bundts)

  • 7 oz. butter
  • 6.5 oz. sugar
  • 6 oz. light brown sugar

Cream together in mixer with paddle attachment.

  • 4 eggs
  • ½ tsp vanilla extract

Add and combine well to butter mixture.

11 oz. pumpkin puree

(We prefer to roast our own pumpkins to create the puree, but canned can work fine too.)

Add to mixture, it may look broken but it is fine. Just make sure the puree is evenly distributed

  • 9 oz all purpose flour
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1 tsp salt
  • 6 oz buttermilk

Sift dry ingredients together, and alternate adding to butter mixture with the buttermilk.

Preheat oven to 350, spray mini bundt pans and dust with flour. Pour batter evenly into each pan and bake for approximately 20-30 minutes, until cake springs back.

Let cakes cool in pans for 5-10 minutes, then remove and let cool completely on wire rack.

Bourbon Cinnamon Glaze

  • 6 oz butter
  • 6 oz confectioners sugar
  • 2 Tbs bourbon
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 ½ Tbs milk

Melt butter, set aside until room temperature. Mix dry ingredients in a bowl and then add the butter, followed by the bourbon and milk. Whisk together and pour over bundt cakes while on a wire rack. Top with Spiced Pumpkin Seeds when set.

Spiced Pumpkin Seeds

  • 2 cups pumpkin seeds
  • 3/4 tsp cayenne pepper
  • 1 ½ tsp salt
  • 1 ½ tbs dark brown sugar
  • 1 egg white

Set oven to 300.

Mix dry ingredients with a whisk into the egg whites. Add the pumpkin seeds, toss until well coated and spread evenly onto a silpat, baking mat or parchment paper.

Bake 5-7 minutes until dry and lightly golden.

*Can be stored up to 10 days in an air-tight container




Meredith Tomason is Pastry Chef and Founder of her bakery, Rare Sweets, located in DC's City Center. After stints at Tribeca Treats and Magnolia Bakery, she joined the pastry department of Craft Restaurant and ultimately became Pastry Chef of Craft Restaurant.