Pumpkin-ginger bundt cakes with browned butter glaze

This recipe can work in a number of ways, as one large bundt cake, as mini bundt cakes, or as cupcakes.?Separating?the eggs, beating the whites, and folding the batter together makes for a light cake full of rich spicy pumpkin flavor.

By Mollie Zapata,?Eat. Run. Read / October 19, 2012

These mini bundts have a cake or donut texture to them. But the best part might be the browned butter glaze, which has a slight crunch of sugar.

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This past weekend the pumpkin cravings hit me?hard. It feels like everything good about fall here in D.C.: crisp cold morning, sunny warm afternoons, skirt and scarf and no jacket necessary kind of weather. Basically the perfect time of year for a hot cup of coffee accompanied by a spicy pumpkin-y baked good.

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Mollie Zapata started baking cookies with her mom in California back before she can remember and hasn't stopped since. She lives in Washington, DC, where she works at a human rights organization by day and bakes cakes for her friends, roommates, and co-workers by night. Mollie blogs at www.eatrunread.com.

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Saturday afternoon/evening I turned up some music, put on my apron, and made something?delicious?that I've been eyeing all week ? pumpkin-ginger bundt cakes with browned butter glaze.

There?s something almost cake donut-y to the texture, and the slight crunch of sugar in the browned butter glaze might be my new favorite thing.?I think the awesome light-but-dense texture of the cake (I know that?s a oxymoron, but if you try them you?ll know what I mean) can be attributed to all of the beating time ? seriously, that butter and those eggs didn?t know what hit them! ? and subsequent careful folding to keep it all from going flat and overmixed.

My love of all things pumpkin has been?well-documented?on Eat. Run. Read., but I think this is my favorite pumpkin cake/cupcake recipe to date!
As the?original recipe?warns, be sure to thoroughly grease and flour your pans! You don?t want to lose any of these babies to sticking.?I have a silicone mini bundt pan, which makes it easier to push the cakes out.

Pumpkin-Ginger Bundt Cakes with Brown Butter Glaze
Adapted from?Une Gamine Dans La Cuisine

Yield: 6 mini bundt cakes plus about 12 medium-sized cupcakes (or one large bundt cake) ? I tend to make very small cupcakes, so I ended up with 6 mini bundts and 18 cupcakes.
Printable recipe3/4 cup (1-1/2 sticks) unsalted butter, softened to room temperature
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger ?
1-1/2 teaspoons of cinnamon
1/4 teaspoon nutmeg
4 eggs, separate the yolks and the whites
2 teaspoons vanilla extract
2 cups dark brown sugar?
1-1/2 cup unsweetened pumpkin pure??
1/4 cup of canola oil

For the glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup powdered sugar?
2 tablespoons whole milk (or half & half)?

Source: http://rss.csmonitor.com/~r/feeds/csm/~3/7JXEqCJEWVU/Pumpkin-ginger-bundt-cakes-with-browned-butter-glaze

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