Mini Pumpkin Pecan Cakes with Orange Glaze is the perfect fall dessert that also doubles as a glorious morning breakfast. One of the great things about these mini cakes is that they are super easy to make. The best thing is of course the taste. Keeping with our mission of ‘no jars left behind’ these easy, delicious cakes are made with a blend of whole wheat flour, all-purpose flour, pumpkin pie spices and a leftover jar of pumpkin puree and a leftover container of pecans from my last two easy pumpkin recipes.
Hello my friends. Since it’s already December, this Pumpkin Pecan Cakes recipe came out a bit late from the “oven” since not many people are still sharing pumpkin recipes, but as I said before, it’s NEVER too late to have another pumpkin recipe. I would be making and eating them all year round if I could.
This particular recipe was in my “next year’s recipe” file but since I had some leftover pumpkin puree from the Pumpkin Carrot Bundt Cake I made recently, and some leftover pecans from the Pecan Honey Mustard Dressing I just made last week, I decided to make these pumpkin pecan cakes. It was the best decision I’ve made because I really enjoyed having one for breakfast every day. Did I mention yet that they are both a dessert (like a cake) and a breakfast (like a doughnut).
Have you heard of a “cronut”?
I’m sure you have heard of a “cronut” which was created in 2013 by bakery owner Dominique Ansel who made pastries in the form of donuts using dough similar to that of a croissant. These croissant-doughnuts took off and were (are?) the craze for a few years, and are still loved by many. Since Ansel trademarked “cronut,” only his bakeries in New York City, Los Angeles, Tokyo and London can sell them. Alternatively, you may have seen other names like “croissant doughnut,” “doughnut pastry,” and “crognet” that other bakeries use to avoid violating Dominique Ansel’s trademark.
The reason I’m writing about cronuts is that whereas cronuts are a cross between donuts and croissants, these mini pumpkin pecan cakes are a cross between dessert cakes and breakfast doughnuts. I haven’t come up with a cool name yet like “cakonuts” (yea that’s not a good name) but I am enjoying eating these both for my breakfast as a donut, and for my evening dessert as a cake.
Enjoy Pumpkin Pecan Cakes all-year-around
Besides having wonderful flavors of the autumn season like the pumpkin puree and pumpkin pie spices, these mini Pumpkin Pecan Cakes are jammed packed with chunky crunchy toasted pecans in every bite. Then there is a wonderfully sweet orange glaze drizzled all over the top of them. Even though they have Fall spices, they really are an all-year-around favorite… and the form of the mini bundt cake makes them so cute no matter what.
Mini Pumpkin Pecan Cakes make great holiday gifts too
If you can stop yourself from eating them all yourself, these Pumpkin Pecan Cakes make a great holiday gift as well. Think “huge Christmas cookie.” Depending on how creative and D-I-Y you are, during this holiday season you can make a gift package using either a tall clear bag, or a small box with a window opening on the top or some other creative packaging. Inside place the Pumpkin Pecan Cake, and complement it with other smaller items like various Christmas cookies, candy canes, chocolate kisses and various other holiday candies. This would be a great gift to take to your neighbors and friends for their holiday party, or for an unexpected touch of appreciation as a gift to someone special.
I hope you give these Mini Pumpkin Pecan Cakes, or “cakonuts” (sorry) a try. I’m sure you will love them as much as I do. If not, send them to me and I’ll eat them for you. LOL!
Wishing you happy holidays,
Carlos & Geoffrey
Your Recipe Concierge
Mini Pumpkin Pecan Cakes are both delicious mini bundt cakes and spongy doughnuts packed with crunchy pecan bites and a wonderfully sweet orange glaze. They make the perfect fall dessert and glorious morning breakfast that you will want to make and eat all year round.
Adapted from Better Homes and Gardens “100 Best Pumpkin Recipes”.
- 1 orange
- 2 eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup milk – I used homemade cashew milk
- 3/4 cup canned pumpkin
- 1/4 cup vegetable oil. I used pure cottonseed oil
- 2 teaSpoons vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 1/2 teaSpoons baking powder
- 2 teaSpoons pumpkin pie spice
- 1/2 teaSpoon salt
- 3/4 cup finely chopped pecans, toasted
- 1 cup powdered sugar
- Preheat oven to 325F. Spray the Bundtlette Cake Pan with baking spray with flour.
- Zest and squeeze juice from the orange. Set juice aside for the glaze.
- In a large bowl combine 2 teaSpoons of orange zest, eggs, sugar, milk, pumpkin, oil and vanilla. Then stir in the flours, baking powder, pumpkin pie spice, and salt until combined.
- Sprinkle about 1 TableSpoon of pecan chunks in the bottom of each prepared individual well, and cover them with about 1/3 cup of the batter.
- Bake 30 to 35 minutes
- Cool on a wire rack for 10 minutes. Then remove them from the pan and cool completely on the rack.
- Meanwhile for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (about 4 teaSpoons) to reach drizzling consistency. Add more juice as needed.
- Drizzle the mini bundt cakes with the glaze
Vitamin A 16%, Vitamin C 12%, Calcium 14%, Iron 5%, Vitamin B12 1%, Vitamin E 13%, Vitamin K 5%
- Category: Breakfast, dessert
- Cuisine: American
- Calories: 252
- Sugar: 25.6 g
- Sodium: 216 mg
- Fat: 11 g
- Carbohydrates: 36.7 g
- Fiber: 2 g
- Protein: 3.2 g
- Cholesterol: 29.1 mg
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