Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 6-cavity mini bundt pan with cooking spray.
2. In a large bowl, whisk vegetable oil, room temperature Belfonte sour cream, room temperature egg, packed light brown sugar, granulated sugar, and pumpkin purée together.
3. Carefully, whisk the all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger into the wet ingredients, mixing only until the dry ingredients disappear. Use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are properly combined.
4. Transfer the batter evenly between the 6 cavities of your prepared pan. Bake for about 22-26 minutes or until a toothpick inserted towards the center of the cake comes out with moist crumbs. The tops should look golden brown in color and should quickly spring back when poked with your pointer finger.
5. Allow the mini cakes to cool for at least 40 minutes in the pan. Then, flip the pan over onto a plate or cooling rack and firmly tap the top to help the cakes release from the pan.
6. Let the cakes fully cool before topping with glaze.

1. In a medium bowl, use a spoon to mix powdered sugar, milk, and cinnamon together.
2. The glaze should fall from a spoon when it is lifted out of the bowl. If the glaze is too thick, it will break apart as it’s coming off the spoon. If the glaze is too thin, it will look wet, bubbly, and will fall in a very thin line off of the spoon.
3. To thicken the glaze, add powdered sugar by the tablespoon. To thin the glaze, add milk by the teaspoon.
4. Top the cooled bundt cakes as desired with cinnamon topping and let the glaze sit for 10-20 minutes if possible.
5. Store the cake tightly covered at room temperature or in an airtight container to preserve freshness.