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Pumpkin-ginger bundt cakes with browned butter glaze

This recipe can work in a number of ways, as one large bundt cake, as mini bundt cakes, or as cupcakes. Separating the eggs, beating the whites, and folding the batter together makes for a light cake full of rich spicy pumpkin flavor.

By Eat. Run. Read / October 19, 2012

These mini bundts have a cake or donut texture to them. But the best part might be the browned butter glaze, which has a slight crunch of sugar.

Eat. Run. Read


This past weekend the pumpkin cravings hit me hard. It feels like everything good about fall here in D.C.: crisp cold morning, sunny warm afternoons, skirt and scarf and no jacket necessary kind of weather. Basically the perfect time of year for a hot cup of coffee accompanied by a spicy pumpkin-y baked good.

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Mollie Zapata lives in Boston, where she is a graduate student by day and bakes for her friends, roommates, and classmates by night. She balances her decadent baking creations with healthy "real" meals, and loves creative flavor combinations, epic layer cakes, and exploring new ingredients.  Mollie blogs at

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Saturday afternoon/evening I turned up some music, put on my apron, and made something delicious that I've been eyeing all week – pumpkin-ginger bundt cakes with browned butter glaze.

There’s something almost cake donut-y to the texture, and the slight crunch of sugar in the browned butter glaze might be my new favorite thing. I think the awesome light-but-dense texture of the cake (I know that’s a oxymoron, but if you try them you’ll know what I mean) can be attributed to all of the beating time – seriously, that butter and those eggs didn’t know what hit them! – and subsequent careful folding to keep it all from going flat and overmixed.

My love of all things pumpkin has been well-documented on Eat. Run. Read., but I think this is my favorite pumpkin cake/cupcake recipe to date!
As the original recipe warns, be sure to thoroughly grease and flour your pans! You don’t want to lose any of these babies to sticking. I have a silicone mini bundt pan, which makes it easier to push the cakes out.

Pumpkin-Ginger Bundt Cakes with Brown Butter Glaze
Adapted from Une Gamine Dans La Cuisine

Yield: 6 mini bundt cakes plus about 12 medium-sized cupcakes (or one large bundt cake) – I tend to make very small cupcakes, so I ended up with 6 mini bundts and 18 cupcakes.
Printable recipe3/4 cup (1-1/2 sticks) unsalted butter, softened to room temperature
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger  
1-1/2 teaspoons of cinnamon
1/4 teaspoon nutmeg
4 eggs, separate the yolks and the whites
2 teaspoons vanilla extract
2 cups dark brown sugar 
1-1/2 cup unsweetened pumpkin pureé 
1/4 cup of canola oil

For the glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup powdered sugar 
2 tablespoons whole milk (or half & half) 


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