{"id":15052,"date":"2025-09-04T02:15:32","date_gmt":"2025-09-03T19:15:32","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=15052"},"modified":"2025-09-04T02:15:32","modified_gmt":"2025-09-03T19:15:32","slug":"pumpkin-spice-bundtlettes-with-chai-tea-glaze","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=15052","title":{"rendered":"Pumpkin Spice Bundtlettes With Chai Tea Glaze"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"502\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2018\/11\/Pumpkin-Spice-Bundlettes-With-Chai-Tea-Glaze-1024x643.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"Pumpkin Spice Bundtlettes With Chai Tea Glaze\" \/><\/p>\n<p>These not-too-sweet pumpkin mini Bundt cakes feature toasty spices and a chai tea glaze, the perfect treat with a cozy cup of tea. The whole-grain flour and pumpkin add fiber (<a href=\"https:\/\/fdc.nal.usda.gov\/food-details\/168893\/nutrients\">1<\/a>, <a href=\"https:\/\/fdc.nal.usda.gov\/food-details\/168450\/nutrients\">2<\/a>).<\/p>\n<p>Cooking tip: If you don\u2019t have a mini (12-well) Bundt pan, bake the batter in a muffin tin for the same amount of time, and you\u2019ll still reap the portion-friendly sizing.<\/p>\n<h2 class=\"wp-block-heading\" id=\"h-pumpkin-spice-bundtlettes-with-chai-tea-glaze\"><strong>Pumpkin Spice Bundtlettes With Chai Tea Glaze<\/strong><\/h2>\n<p><em>Active time: 25 minutes | Total time: 45 minutes, plus cooling time<\/em><\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<p><em>For the cakes<\/em><\/p>\n<ul class=\"wp-block-list\">\n<li>1 3\/4 cups (168g) whole-wheat pastry flour<\/li>\n<li>2 teaspoons baking soda<\/li>\n<li>2 teaspoons pumpkin pie spice<\/li>\n<li>1\/2 teaspoon ground cardamom<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup (106g) brown sugar, packed<\/li>\n<li>1\/4 cup (57g) unsalted butter, room temperature<\/li>\n<li>1 large egg<\/li>\n<li>1 cup (227g) pumpkin puree (not pumpkin pie filling)<\/li>\n<li>1\/4 cup (60ml) maple syrup<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<\/ul>\n<p><em>For the glaze<\/em><\/p>\n<ul class=\"wp-block-list\">\n<li>1\/2 cup (57g) powdered sugar<\/li>\n<li>1 tablespoon strong chai tea, brewed<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Preheat oven to 350\u00b0F (177\u00baC). Coat a 12-well mini Bundt cake pan with cooking spray and dust with flour, tapping out any excess. Set aside. <em>(If you don&#8217;t have a mini Bundt pan, a standard muffin tin may be used; line with paper liners or coat with cooking spray.)<\/em><\/p>\n<p>To make the cakes: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cardamom, and salt. Set aside. In a large bowl, using a hand mixer on medium-high speed, beat the brown sugar and butter until light and fluffy, about 3 minutes. Add the egg and beat until incorporated. Add the pumpkin, maple syrup, and vanilla extract, and stir until well combined.<\/p>\n<p>Using a rubber spatula, fold the dry ingredients into the wet mixture, stirring just until no visible flour remains. Do not overmix.<\/p>\n<p>Spoon the batter into the prepared pan, filling each well about two-thirds full. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.<\/p>\n<p>Transfer the pan to a wire rack and let the cakes cool for 10 minutes. Carefully remove the cakes from the pan and place them flat-side down on a serving tray to cool completely.<\/p>\n<p>To make the glaze: Sift the powdered sugar into a small bowl. Add the brewed chai tea and stir until smooth and pourable.<\/p>\n<p>Drizzle the glaze over the cooled cakes and let them sit at room temperature until the glaze has set.<\/p>\n<p><strong>Serving Size: 1 cake | Serves: 12<\/strong><\/p>\n<p><strong>Nutrition (per serving):<\/strong><em> Calories: 183; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 28mg; Sodium: 343mg; Carbohydrate: 34g; Dietary Fiber: 3g; Sugar: 19g; Protein: 3g<\/em><\/p>\n<p><em><strong>Nutrition Bonus<\/strong>: Calcium: 2%; Iron: 7%; Potassium: 185mg; Vitamin A: 8%; Vitamin C: 3%<\/em><\/p>\n<p><em>Originally published November 2018<\/em><\/p>\n<p><b><i>Discover hundreds of healthy recipes \u2014 from high-protein to low-carb \u2014 via <\/i><\/b><a href=\"https:\/\/myfitnesspal.app.link\/blog-explore-recipes\" target=\"_blank\" rel=\"noopener\"><b><i>\u201cRecipe Discovery\u201d<\/i><\/b><\/a><b><i> in the MyFitnessPal app.<\/i><\/b><\/p>\n<p>The post <a href=\"https:\/\/blog.myfitnesspal.com\/pumpkin-spice-bundlettes-with-chai-tea-glaze\/\">Pumpkin Spice Bundtlettes With Chai Tea Glaze<\/a> appeared first on <a href=\"https:\/\/blog.myfitnesspal.com\">MyFitnessPal Blog<\/a>.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<br \/><a href=\"https:\/\/blog.myfitnesspal.com\/pumpkin-spice-bundlettes-with-chai-tea-glaze\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These not-too-sweet pumpkin mini Bundt cakes feature toasty spices and a chai tea glaze, the perfect treat with a cozy cup of tea. The whole-grain flour and pumpkin add fiber (1, 2). Cooking tip: If you don\u2019t have a mini (12-well) Bundt pan, bake the batter in a muffin tin for the same amount of &hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-15052","post","type-post","status-publish","format-standard","hentry","category-fitness"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"These not-too-sweet pumpkin mini Bundt cakes feature toasty spices and a chai tea glaze, the perfect treat with a cozy cup of tea. The whole-grain flour and pumpkin add fiber (1, 2). 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