These not-too-sweet pumpkin mini Bundt desserts function toasty spices and a chai tea glaze, the proper deal with with a comfortable cup of tea. The entire-grain flour and pumpkin add fiber (1, 2).

Cooking tip: In case you don’t have a mini (12-well) Bundt pan, bake the batter in a muffin tin for a similar period of time, and also you’ll nonetheless reap the portion-friendly sizing.

Pumpkin Spice Bundtlettes With Chai Tea Glaze

Energetic time: 25 minutes | Whole time: 45 minutes, plus cooling time

Components

For the desserts

• 1 3/4 cups (168g) whole-wheat pastry flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon floor cardamom
• 1/2 teaspoon salt
• 1/2 cup (106g) brown sugar, packed
• 1/4 cup (57g) unsalted butter, room temperature
• 1 giant egg
• 1 cup (227g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) maple syrup
• 1 teaspoon vanilla extract

For the glaze

• 1/2 cup (57g) powdered sugar
• 1 tablespoon sturdy chai tea, brewed

Instructions

Preheat oven to 350°F (177ºC). Coat a 12-well mini Bundt cake pan with cooking spray and mud with flour, tapping out any extra. Put aside. (In case you don’t have a mini Bundt pan, an ordinary muffin tin could also be used; line with paper liners or coat with cooking spray.)

To make the desserts: In a medium bowl, whisk collectively the flour, baking soda, pumpkin pie spice, cardamom, and salt. Put aside. In a big bowl, utilizing a hand mixer on medium-high pace, beat the brown sugar and butter till gentle and fluffy, about 3 minutes. Add the egg and beat till integrated. Add the pumpkin, maple syrup, and vanilla extract, and stir till nicely mixed.

Utilizing a rubber spatula, fold the dry elements into the moist combination, stirring simply till no seen flour stays. Don’t overmix.

Spoon the batter into the ready pan, filling every nicely about two-thirds full. Bake for 18 to twenty minutes, or till a picket skewer inserted into the middle comes out clear.

Switch the pan to a wire rack and let the desserts cool for 10 minutes. Rigorously take away the desserts from the pan and place them flat-side down on a serving tray to chill fully.

To make the glaze: Sift the powdered sugar right into a small bowl. Add the brewed chai tea and stir till clean and pourable.

Drizzle the glaze over the cooled desserts and allow them to sit at room temperature till the glaze has set.

Serving Dimension: 1 cake | Serves: 12

Vitamin (per serving): Energy: 183; Whole Fats: 5g; Saturated Fats: 3g; Monounsaturated Fats: 2g; Ldl cholesterol: 28mg; Sodium: 343mg; Carbohydrate: 34g; Dietary Fiber: 3g; Sugar: 19g; Protein: 3g

Vitamin Bonus: Calcium: 2%; Iron: 7%; Potassium: 185mg; Vitamin A: 8%; Vitamin C: 3%

Initially revealed November 2018

Uncover lots of of wholesome recipes — from high-protein to low-carb — through “Recipe Discovery” within the MyFitnessPal app.

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