Skip to content

Mini Pumpkin Bundt Cakes

Prep

25 mins

Bake

20 mins

Serves

8

Difficulty

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.

made using

Golden Caster

View product 
Share this recipe
Instructions
Ingredients
Reviews
Step 1

Preheat your oven to 180°C (350°F). Grease and flour a mini Bundt cake pan or muffin tin.

Step 2

In a medium bowl, whisk together the self-raising flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Spoon the batter into the prepared mini Bundt cake pan or muffin tin, filling each cavity about two-thirds full.

Step 6

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.

Step 7

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.

Step 8

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

Serving

1

For the cakes

Flour

Self raising flour

225 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Baking soda

1/2 tsp
Cinnamon

Ground Cinnamon

1/2 tsp
Nutmeg

Ground nutmeg

1/4 tsp
Ginger-Ground

Ground ginger

1/4 tsp
Cloves

Cloves

Ground

1/4 tsp
Salt-table

Salt

1/4 tsp
Butter

Butter

Unsalted, softened

100 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

175 g
Eggs

Large eggs

2
Pumpkin-puree

Pumpkin puree

225 g
Milk

Milk

Whole

120 ml
Vanilla

Vanilla extract

1 tsp

For the glaze

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

100 g
Milk

Milk

2-3 tbsp

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.

#TATE&LYLESUGAR #WELOVEBAKING
Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

Get yours from @sainsburys,  @asda  and @ocadouk
If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

#tateandlyle #tateandlylesugars #sugar #canesugar sugarcane #sugareducation #sweettooth #baking #trustedbythebest #bakebetter

Our Products

View all products