These not too sweet pumpkin mini-pumpkins have grilled spices and a chai tea frosting, the perfect treat with a comfortable cup of tea. The whole grain flour and pumpkin add fibers (1, 2).
Cooking advice: if you do not have a mini (12 wells) Bundt, cook the dough in a muffin mold for the same time, and you will always harvest the dimensioning of the portions.
Pumpkin spice bundlets with chai tea frosting
Active time: 25 minutes | Total time: 45 minutes, more cooling time
Ingredients
For cakes
- 1 3/4 cups (168g) Full pastry flour
- 2 teaspoons of baking soda
- 2 teaspoons of pumpkin pie spice
- 1/2 teaspoon of cardamom on the ground
- 1/2 teaspoon of salt
- 1/2 cup (106g) brown sugar, packaged
- 1/4 cup (57 g) Unical butter, room temperature
- 1 large egg
- 1 cup (227 g) Pusta Pumpin (not the pumpkin pie garnish)
- 1/4 Maple syrup cup (60 ml)
- 1 teaspoon of vanilla extract
For frosting
- 1/2 cup of powdered sugar (57 g)
- 1 tablespoon of strong chai tea, brewed
Instructions
Preheat the oven to 350 ° F (177ºC). Coat a mini Bundt cake mold with 12 wells with cooking jet and dust with flour, pressing any excess. Cancel. (If you do not have a mini Bundt, a standard muffin box can be used; line with paper or coating plugs with cooking spray.)
To make the cakes: in an average bowl, whisk the flour, baking soda, pumpkin pie spices, cardamom and salt. Cancel. In a large bowl, using a medium-high speed drummer, beat the brown sugar and butter until it is light and fluffy, about 3 minutes. Add the egg and beat until incorporation. Add the pumpkin, maple syrup and vanilla extract and stir until they are well combined.
Using a rubber spatula, fold the dry ingredients in the damp mixture, stirring until there is no visible flour left. Do not too much.
Pour the dough into the prepared mold, filling each well for about two -thirds full. Cook in the oven from 18 to 20 minutes, or until a wooden skewer inserted in the center comes out clean.
Transfer the pan to a rack and let the cakes cool for 10 minutes. Carefully remove the cakes from the pan and place them on a service tray to cool completely.
To do the frosting: Sift the powdered sugar in a small bowl. Add the chai tea infused and stir until smooth and versable consistency.
Water the frosting on the cooled cakes and let them sit at room temperature until the frosting is adjusted.
Size service: 1 cake | SERE: 12
Nutrition (by portion): CALORIES: 183; Total gras: 5G; Saturated fats: 3g; Monounsaturated fat: 2G; Cholesterol: 28 mg; Sodium: 343 mg; Carbohydrates: 34g; Food fiber: 3G; Sugar: 19G; Protein: 3G
Nutritional bonus: Calcium: 2%; Iron: 7%; Potassium: 185 mg; Vitamin A: 8%; Vitamin C: 3%
Originally published in November 2018
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The Pumpkin Spice Bundletttes post with chai tea frosting appeared first on the myfitnesspal blog.
