Mini-gâteaux à la citrouille et aux noix de pécan, glaçage à l’orange

Ingrédients

• 1 orange
• 2 eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup milk - I use homemade cashew milk
• 3/4 cup canned pumpkin
• 1/4 cup vegetable oil, but I use Greek EVOO
• 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

Préparation

1. 1

   Preheat oven to 325F. Spray the Bundtlette Cake Pan with baking spray with flour.

2. 2

   Zest and squeeze juice from the orange. Set juice aside for the glaze.

3. 3

   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.

4. 4

   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.

5. 5

   Bake 30 to 35 minutes

6. 6

   Cool on a wire rack for 10 minutes. Then remove them from the pan and cool completely on the rack.

7. 7

   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.

8. 8

   Drizzle the mini bundt cakes with the glaze