Well, it’s still a balmy 90+ degrees here in Houston, but for those of you that may already be feeling the tingle of Fall, or maybe just can’t hold out the next 2 weeks till the official 1st day of Fall (Sept 23rd), I thought I would share an AMAZING and interesting Fall pumpkin recipe that has won rave reviews for me. My little bakery couldn’t make enough of them.
My Pumpkin Stout Gingerbread Mini Bundt Cakes are so delicious, you will want to stock up on pumpkin beer just so you can make this recipe again and again well past the pumpkin beer season. And while the batter definitely does smell like beer, keep in mind that the alcohol cooks out, so this dessert is safe for your family gatherings.
This recipe would also work well for cupcakes, mini loaf or the bundtlette size pans, but I would be weary of baking it in a large bundt or sheet pan as the concoction tends to bubble up and you don’t want a soggy center. My recipe is portioned out for 12 of the 6 inch mini bundts that usually come in pans of 6.
Here in Houston, my favorite pumpkin beer is St. Arnold Pumpkinator which is a hot commodity around it’s release Oct. 15th each year, but if you aren’t lucky enough to get your hands on this gem, you can choose your own pumpkin stout or pumpkin ale as you see fit.
Recipe: Pumpkin Stout Gingerbread Mini Bundt Cakes
makes approx. 12 mini bundts
- Saint Arnold Pumpkinator (or pumpkin beer) – 1 cup
- Molasses – ½ cup
- Baking Soda – 1 teaspoon
- Eggs – 3 ea
- Sugar – ½ cup
- Brown Sugar (packed) – ½ cup
- Vegetable Oil – ½ cup
- Pumpkin Puree – 1 cup
- All Purposes Flour – 2 cups
- Fresh GRATED Ginger – 1 Tablespoon
- Ground Ginger – 1 Tablespoon
- Baking Powder – 1 ½ teaspoon
- Cinnamon – 1 teaspoon
- Allspice – ¼ teaspoon
- Nutmeg – ¼ teaspoon
- Salt – ¼ teaspoon
- Preheat oven to 350 degrees.
- Spray your Bundt pans really well with nonstick spray.
- In a medium saucepan (you need room for the mixture to foam up), combine the beer and molasses over medium heat. Bring just to a boil, then remove from the heat and stir in the baking soda. Set aside until the foam subsides and the mixture cools slightly. Warning – this mixture has an odd smell, so don’t be alarmed. it gets much better after you add the spices.
- In a large bowl, whisk together the eggs, sugars, oil, pumpkin puree and FRESH grated ginger. In a medium bowl, whisk together the flour, ground ginger, baking powder, cinnamon, allspice, nutmeg and salt.
- Add about a third of the dry ingredients to the egg mixture and stir just until combined. Add half the molasses mixture, then another third of the dry ingredients, the rest of the molasses mixture and the rest of the dry ingredients, stirring after each addition just until combined.
- Pour the batter into the prepared pans (portioned evenly for 12) and bake for about an hour, until the top is springy to the touch. Cool for a few minutes, then invert while still warm.
- Cool completely before drizzling with softened cream cheese frosting or sprinkling with powdered sugar. (see my recipe for cream cheese frosting HERE – reduce recipe size or store excess)
I’m warning you… this will quickly become your favorite pumpkin recipe by far, and anyone you bake it for will come running back for more. Stock up on the pumpkin beer and print and bookmark this recipe immediately.