Pumpkin Mascarpone Mini Bundt Cakes 8 servings 30 min prep time 1 hr 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* These festive little pumpkin mascarpone bundt cakes, from Eva of Adventures in Cooking, are topped with a delicious crème fraîche glaze. Perfect for the holidays! IngredientsPumpkin Mascarpone Mini Bundt Cake2 cups plus 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon baking soda 3/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat 1 cup firmly packed light brown sugar 1/4 cup granulated sugar 3 large eggs 3/4 cup pumpkin puree 1/2 cup Vermont Creamery Mascarpone 1/2 cup whole milk 1 teaspoon vanilla extract Vanilla Crème Fraîche Glaze1 cup confectioner's sugar 4 teaspoons whole milk 1 Tablespoon Vermont Creamery Crème Fraîche 1 teaspoon vanilla bean paste Get Ingredients Directions STEP 1 Heat oven to 350°F. STEP 2 Mix together flour, cinnamon, baking powder, nutmeg, cloves, and baking soda in large bowl until combined. Set aside. STEP 3 Fit stand mixer with paddle attachment. Cream together butter and sugars at medium low speed until combined into a thick paste. Add eggs, one at a time, mixing well after each addition. Add pumpkin, mascarpone, 1/2 cup milk, and vanilla; mix until smooth. Add flour mixture; mix at low speed until just combined. STEP 4 Fill wells in mini bundt pan 3/4 full with batter. Bake 35-45 minutes or until a toothpick inserted into center comes out relatively clean. STEP 5 Remove pan from oven and run a knife along the top of interior edge of each mini bundt to help loosen. Flip pan over and tap it against counter as needed to help cakes come out. Place cakes onto wire rack to cool completely. STEP 6 Whisk together the confectioner's sugar, 4 teaspoons milk, crème fraîche and vanilla bean paste until smooth. Drizzle over cooled mini-bundts and serve. Adventures in Cooking Adventures in Cooking Eva Kosmas Flores lives and works in Portland, Oregon with her husband, eight chickens, two dogs, and cat. When she’s not travelling or whipping something up in the kitchen, she can be found in her garden digging many small holes and stuffing them with seeds. She has a long and dear relationship with food, and believes that good sea salt can improve most dishes. Related Recipes Chocolate Mascarpone Tart Salty Honey Seed Pie Apple Pie With Crème Fraîche Holiday Cheeseboard Naked Red Velvet Cake Herbed Crème Fraîche Mashed Potatoes