Bundtlettes with a pumpkin with tea chai

These non-too sweet pumpkins mini bundt cakes contain toastist spices and tea tea chai, perfect treat with a pleasant cup of tea. Flour the entire grain and pumpkers add fibers (1, 2).

Cooking Tip: If you do not have a mini-panel for a mini (12-well), rinse the dough in a can of muffins in the same time, and you will still use the size of the custom part.

Bundtlettes with a pumpkin with tea chai

Active time: 25 minutes Total time: 45 minutes, plus cooling times

Ingredients

For cakes

• 1 3/4 cups (168g) cobbling flour with whole wheat
• 2 tbsp soda bicarbonne
• 2 teaspoons pumpkin pie spices
• 1/2 teaspoons ground cardama
• 1/2 teaspoon of salt
• 1/2 cup (106g) brown sugar, packed
• 1/4 cup (57g) Unit butter, room temperature
• 1 big egg
• 1 cup (227g) smoking pumpkin (not filling from pumpkin)
• 1/4 cup (60ml) maple syrup
• 1 spoon of vanilla extract

Glaze

• 1/2 cup (57g) powdered sugar
• 1 tablespoon of strong chai tea, beer

Direction

Oven heating up to 350 ° F (177ºC). Hold down from a 12-mine mini panda cake with cooking spray and dust with flour, taping excess. To extract. (If you do not have a mini Bundt Pan, a standard mower can be used to muffin; a line with paper lining or coating with cooking spray.)

To make cakes: In the middle pan, whisk together flour, baking soda, pumpkin pumps, cardamom and salt. To extract. In a large bowl, using a hand-held mixer on medium speed, defeat brown sugar and butter while shining and fluttering, about 3 minutes. Add an egg and win until you are installed. Add a pumpkin, maple syrup and vanilla extract and stir until you combine.

Using a rubber spatula, fold dry ingredients in a wet mixture, mixing only until the flour is left. Don’t exaggerate.

Speed ​​the dough in a prepared bowl, each is well full about two-thirds full. Bake 18 to 20 minutes, or while the wooden skewer is inserted in the middle.

Transfer the pan to a wired rack and let cooling cakes 10 minutes. Carefully remove cookies from the pan and put them flat downwards on the server tray to cool completely.

To make the glaze: spill the powdered sugar in a small bowl. Add cooked tea and mix until it becomes smooth and exit.

Take the glaze over cool cakes and let them sit at room temperature until the glaze is set.

Serving Size: 1 cake Serves: 12

Nutrition (by serving): Calories: 183; Total Fat: 5G; Saturated fat: 3G; Monoowned fat: 2g; Cholesterol: 28mg; Sodium: 343mg; Carbohydrate: 34g; Diet fiber: 3G; Sugar: 19g; Protein: 3g

Nutrition Bonus: Calcium: 2%; Iron: 7%; Potassium: 185mg; Vitamin A: 8%; Vitamin C: 3%

Originally published November 2018. years

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