Prep
25 minsBake
20 minsServes
8Difficulty
Medium About
The staple taste of Autumn, these mini bundt cakes are a warming pumpkin treat in the colder months with a sweet glaze and soft cake texture to brighten up even the gloomiest of afternoons.
Preheat your oven to 180°C (350°F). Grease and flour a mini Bundt cake pan or muffin tin.
In a medium bowl, whisk together the self-raising flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and Tate & Lyle golden caster sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the pumpkin puree, milk, and vanilla extract, and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter into the prepared mini Bundt cake pan or muffin tin, filling each cavity about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In the meantime, prepare the glaze by whisking together the icing sugar and milk until smooth and pourable consistency. Adjust the milk or icing sugar as needed to achieve your desired consistency.
Once the cakes are completely cooled, drizzle the glaze over the top of each cake. Allow the glaze to set before serving.
Ingredients – 14 items
1
For the cakes
Self raising flour
Baking powder
Baking soda
Ground Cinnamon
Ground nutmeg
Ground ginger
Cloves
Ground
Salt
Butter
Unsalted, softened
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Pumpkin puree
Milk
Whole
Vanilla extract
For the glaze
Fairtrade Tate & Lyle Icing Sugar
Milk
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich in flavour and perfectly textured, thanks to those signature crunchy sugar crystals. A simple yet special treat to enjoy with your next cuppa!
Find the recipe via link in our bio.
#ShortbreadTwist #TateAndLyleBakes #DemeraraDelight
Looking for a refreshing summer sip? ☀️ This quick and easy Rooibos Iced Tea comes together in just 5 minutes, it’s the perfect way to cool down on warm days - and even better with a splash of Tate & Lyle Vanilla Flavoured Syrup for that smooth, sweet twist. Here’s what you’ll need:
✔️ 2 Rooibos tea bags
✔️ 1/2 cup milk (or your favourite dairy-free alternative)
✔️ Ice
✔️ Tate & Lyle Vanilla Flavoured Syrup
Brew, mix, pour over ice - and enjoy! 💛
#SummerSips #IcedTeaTwist #TateAndLyleVanilla #RooibosRefreshment
Elevate your BBQ game with the perfect homemade condiment!
Tate & Lyle Light Brown Soft Sugar adds a rich, caramel-like sweetness that balances out tangy, spicy, and savoury flavours - perfect for salsas, relishes, and sauces. Get creative and make your BBQ spread even more delicious!
Find some inspo via the link in our bio.
#TateAndLyleSugars #BBQFlavours #SweetAndSpicy
Nothing says summer like a classic Eton Mess ☀️🍓 Made with Tate & Lyle Pure Cane Caster Sugar it’s light, creamy, and bursting with fresh berries! This easy recipe is a guaranteed crowd-pleaser, the perfect balance of sweetness and crunch in every spoonful.
Ready to whip one up? Find the recipe via link in our bio.
#TateAndLyleSugars #SummerDeserts #EtonMess #EasyBakes
Started in a home kitchen. Now it’s one of the most talked-about bakeries in London.
Greedy Cow’s Korean Milk Doughnut is more than just a viral treat – it’s part of a bigger journey built on graft, great ideas, and serious baking talent.
Proud to feature Greedy Cow in the latest Trusted by the Best series.
#TrustedByTheBest
Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
Our Products
View all products
