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Skylar Wolphe
By Skylar Wolphe

Mini pumpkin spice cakes with eggnog custard

9 steps
Prep:1hCook:20min
Updated at: Thu, 17 Aug 2023 12:58:45 GMT

Nutrition balance score

Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
29
High

Nutrition per serving

Calories390.3 kcal (20%)
Total Fat20.1 g (29%)
Carbs43.9 g (17%)
Sugars24.5 g (27%)
Protein6.6 g (13%)
Sodium306.8 mg (15%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

For the cake

Step 1
Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.
Bundt PanBundt Pan
Step 2
In a mixing bowl, combine the wet ingredients - the pumpkin puree, the melted and cooled butter, eggs, and vanilla. Mix well.
BowlBowl
Step 3
In another bowl, combine the dry ingredients - the cake flour, brown sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and pumpkin pie spice. Pour the dry ingredients into the wet, and stir until just combined.
BowlBowl
Step 4
Spoon the batter evenly into the bundlette pan until halfway filled.
SpoonSpoon

For the streusel

Step 5
Combine streusel dry ingredients. Sprinkle it over the batter, do not let it touch the sides of the pan.
Step 6
Fill the bundt pant with remaining batter until each mini bundt is 3/4th full.
Step 7
Cook for about 15 minutes, until a toothpick tests slightly moist
ToothpickToothpick

For the eggnog custard

Step 8
Put milk, vanilla extract, and rum to cook. Simmer slowly, 7 - 10 minutes. Remove from heat
PanPan
Step 9
In a seperate bowl beat sugar, cornstarch, and egg yolks until creamy and thick. Let milk cool about 5 minutes before straining into egg mixture. Beat constantly as you add. Cook, stirring frequently, over low flame until it thickens (approximately 10-15 minutes). Do not let it boil.
BowlBowl

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