Pumpkin Spice Bundtlettes With Chai Tea Glaze

These not-too-sweet pumpkin mini Bundt muffins function toasty spices and a chai tea glaze, the right deal with with a comfy cup of tea. The entire-grain flour and pumpkin add fiber (1, 2).

Cooking tip: If you happen to don’t have a mini (12-well) Bundt pan, bake the batter in a muffin tin for a similar period of time, and also you’ll nonetheless reap the portion-friendly sizing.

Pumpkin Spice Bundtlettes With Chai Tea Glaze

Lively time: 25 minutes | Complete time: 45 minutes, plus cooling time

Substances

For the muffins

• 1 3/4 cups (168g) whole-wheat pastry flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon floor cardamom
• 1/2 teaspoon salt
• 1/2 cup (106g) brown sugar, packed
• 1/4 cup (57g) unsalted butter, room temperature
• 1 massive egg
• 1 cup (227g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) maple syrup
• 1 teaspoon vanilla extract

For the glaze

• 1/2 cup (57g) powdered sugar
• 1 tablespoon sturdy chai tea, brewed

Instructions

Preheat oven to 350°F (177ºC). Coat a 12-well mini Bundt cake pan with cooking spray and mud with flour, tapping out any extra. Put aside. (If you happen to don’t have a mini Bundt pan, an ordinary muffin tin could also be used; line with paper liners or coat with cooking spray.)

To make the muffins: In a medium bowl, whisk collectively the flour, baking soda, pumpkin pie spice, cardamom, and salt. Put aside. In a big bowl, utilizing a hand mixer on medium-high pace, beat the brown sugar and butter till mild and fluffy, about 3 minutes. Add the egg and beat till integrated. Add the pumpkin, maple syrup, and vanilla extract, and stir till properly mixed.

Utilizing a rubber spatula, fold the dry elements into the moist combination, stirring simply till no seen flour stays. Don’t overmix.

Spoon the batter into the ready pan, filling every properly about two-thirds full. Bake for 18 to twenty minutes, or till a picket skewer inserted into the middle comes out clear.

Switch the pan to a wire rack and let the muffins cool for 10 minutes. Rigorously take away the muffins from the pan and place them flat-side down on a serving tray to chill fully.

To make the glaze: Sift the powdered sugar right into a small bowl. Add the brewed chai tea and stir till easy and pourable.

Drizzle the glaze over the cooled muffins and allow them to sit at room temperature till the glaze has set.

Serving Measurement: 1 cake | Serves: 12

Diet (per serving): Energy: 183; Complete Fats: 5g; Saturated Fats: 3g; Monounsaturated Fats: 2g; Ldl cholesterol: 28mg; Sodium: 343mg; Carbohydrate: 34g; Dietary Fiber: 3g; Sugar: 19g; Protein: 3g

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

Initially printed November 2018

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