Post image for Mini Pumpkin Honey Pound Cakes

Mini Pumpkin Honey Pound Cakes

by Tickled Red on October 8, 2011 · 39 comments

It’s that time of year again. Time to pull our light sweaters and jeans from storage, but not quite time to ditch the flip flops. The beach has gone from crowds of summer fun, to serene long expanses. There are little signs all around that the seasons are changing. I don’t know if I’ve ever mentioned this before, but fall isn’t quite so easily defined here. It makes teaching young children about how the seasons change a little tricky.

We don’t have an abundance of fall leaves painted in hues of the sunset or brilliant crimson. Summer holds on to the very end, with days in the high 70’s through the end of October. Yet lately, in the early hours of morning, the air has become pleasantly crisp. You can smell fall on the breeze, and with it all the aromas of harvest time that envelope us in their warmth.

Of course with fall there’s also the beloved pumpkin. Pumpkins for carving into fun Jack o’ Lanterns and especially for baking. Baking all of those warm spiced flavors with sweet honey alongside the boys makes the world feel cozy and bright. It almost makes me want to slip into my fuzzy warm slides…almost. I’m not ready to relinquish my flip flops or the joy of dipping my toes into the surf just yet. I will however make all sorts of fall inspired dishes to enjoy, whether it is cool enough for them or not.

What I love most about our latest recipe is that it’s naturally sweet y’all. With the addition of honey rather than sugar, it’s a wonderful treat that goes along with our attempt to reduce the amount of processed foods that we eat. No, you haven’t stumbled into the blog of someone else so rest easy. As a family we’ve actually been cutting back on processed foods for years now for various reasons. DS, being the Cali boy that he is, has always preferred an eclectic healthy menu. I still try to sway him over to the dark side with my traditional southern fare on occasion. Personally I started to think more about how I ate while I was pregnant, but the quality of our food became even more important when I was diagnosed with an auto immune deficiency. Most of which do not respond well to high quantities of sodium found in processed foods.

Yes we eat bacon, I cook with butter and sweets are one of our loves but we eat those in moderation. Though last week when I saw my friend Aimee’s post about going a whole month without any processed foods whatsoever, I decided to see where we were still lacking. Of course, as it would happen, that would be in the sweets department…go figure. I admit it guys, I have a love affair with all things sugary sweet and baked. It’s not that I have a huge sweet tooth, quite the opposite. I simply like baking for the emotional attachments. The feeling that baking evokes in me is one of hearth, home and wholesomeness. If what I bake looks pretty when I’m done, well then that’s just the cherry on top. In the spirit of eating better and truly baking something wholesome I tried one of my favorite fall recipes without the sugar. Oh my goodness was I ever pleasantly surprised.

The addition of gorgeous, thick, sweet honey transformed my Pumpkin Rum Pound Cake into Pumpkin Honey Pound Cake. Yes, the honey was so good that it showed the rum who’s boss in the world of sweet flavors. In fact, it shined so much I decided to removed it from the recipe altogether.

Most of all I was able to pass this delicious discovery onto my sous chef. My little guy loves to be in the kitchen watching our KitchenAid whisking batter and getting his hands into the mix…literally. His big brother prefers to dream up the recipes and supervise. Now that I think about it, that’s pretty much how they approach life as a whole. M1 is the creative thinker/writer in the family and M2 likes to create with his hands. Isn’t it funny how little tidbits about your life come to you while you’re telling a story.

M2 decided to make individual little bunt cakes rather than one big one. He likes the fact that he gets his own cake, rather than just a slice of one. I have to say that I agree with him completely. Not to mention they look adorable when drizzled with Maple Glaze and Praline Crumble.

Okay, so I  fudged the the no sugar part of the recipe when it came to the glaze. I’m not perfect you know. I searched everywhere for a way to make glaze without using confectioners sugar, but didn’t have any luck. If y’all know of one please let me know, I’m always up for a helping hand and learning something new. In the meantime a smidgen of sugar is okay…right?

I can’t tell you how moist this cake is, nor does my photo do it justice. I hope that you guys give it a try soon, and discover for yourself the difference in texture and flavor that you get from switching your sugar with honey. I also hope that you guys consider joining us in the Unprocessed Challenge going on this month. Don’t worry, no one expect us to be perfect in our attempt. Although any steps towards a healthier lifestyle are always good ones, no matter how big or little they may be.

To be honest, I’ll be curious to hear how y’all are eating differently so that I may learn something new from you and incorporate it into our daily routine. Keep me posted guys :D

Love & Hugs,

Ticked Red



Pumpkin Honey Pound CakeMakes approx. 8 small bunt cakes

Prep Time:Approx. 15 minutes                                                                                                                                                                                                                                                     Bake Cook Time: Approx. 30 minutes for small bunt cakes

3 cups unbleached  flour
1 tablespoon baking powder
1 teaspoon Salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg                                                                                                                                                                                                                                                                        1/4 teaspoon allspice                                                                                                                                                                                                                                                                        1/4 teaspoon cloves                                                                                                                                                                                                                                                                               1 1/2 teaspoon cinnamon                                                                                                                                                                                                                                                                     1 tablespoon orange zest
3 eggs
1 1/2 cups clove honey (plus 1 tablespoon per cup)
15 ounces pumpkin puree
3/4 cup melted butter
1/2 cup milk
Preheat oven to 350 degrees

In a mixing bowl combine the flour, baking powder, salt, baking soda, spices either by sifting or with a fork. Blend in the orange zest and set aside.

Beat eggs until light and fluffy in a mixer on low speed. Add the honey until well blended. Beat in pumpkin puree and melted butter.

Combining alternately the flour mixture, add the milk to pumpkin mixture a little bit at a time.

Pour the batter into well greased mini bunt molds. Bake for approx. 30 minutes or until an inserted toothpick comes away clean.

Maple Glaze-Makes approx. 1 cup
1 cup confectioners sugar
4 tablespoons of pure maple syrup
1 tablespoon of chopped pecans

Whisk the confectioners sugar and maple syrup together in a bowl until thoroughly combined.

Drizzle immediately over your cake or muffins, since it hardens quickly.







Sherry October 8, 2011 at 6:09 pm

Looks yummy and I bet it tastes even better. You will have to share with us for Thanksgiving!!

Barbara | Creative Culinary October 8, 2011 at 7:10 pm

Nice change though my used to be southern roots are saying…don’t admit the booze; add more!

I added my name to the unprocessed challenge until it became an ‘are you kidding me’ challenge. I think I eat a diet of unprocessed foods until I saw that challenge; it’s a bit too far out for moi!

Darcie October 8, 2011 at 7:34 pm

Oh my! This looks beautiful AND delicious. With a steamy cup of coffe, perfect for dessert. Or…breakfast :)

Sue October 9, 2011 at 2:18 pm

These mini bundts look fabulous and delicious! How fun to have your own little Sous Chef in-house! :)

Tracy October 9, 2011 at 2:55 pm

Love these cakes! They look gorgeous, and I can almost smell them…mmm. :-)

Lisa October 9, 2011 at 6:28 pm

This looks wonderful! I wish I’d seen this earlier today. Maybe I can make it on Wednesday.

We’ve been trying to eat healthier, too, in our home. My other half was recently diagnosed with diabetes, and although he’s able to control it with meds and better diet, it’s difficult to adapt to. Like you, I’m a southern-raised cook; and I most love baking and sweets. I’ve been utilizing Splenda wherever I can in my baking, and using more whole wheat flour than regular white flour. Also, the healthier egg substitutes (which are just egg whites). And we certainly don’t have bacon as often as we used to! Actually, yesterday was the first time I’d bought any in a few months! So we had bacon with breakfast, I put it in the baked potato soup I made at midday, and I’m about to use it in making burgers for dinner. Then we’ll lay off again for a while, I’m sure. :)

Thanks again for another spectacular Fall recipe!

Beth Anne October 9, 2011 at 8:48 pm

This looks just sinful, Red. I can’t wait to try this!!

I’m with the younger monkey on preferring individual cakes to a piece of the larger one. There’s just something so special about being able to give everyone their own :)

Amy October 10, 2011 at 8:44 am

Oh my…fall or not, I could eat this year round. And not processed? Even mo bettah.

Miss October 10, 2011 at 8:56 am

HA! You are so right, great minds do think alike. Apparently we were on the same wave length. I love that your cake is sweetened with honey and much healthier than mine!

Michelle October 10, 2011 at 10:16 am

Shari! I love pumpkin, honey and pecans!

What if you made “candied” pecans…pure maple syrup with chopped pecans and then put that at the bottom/top of the bundt…then poured the cake batter in?? No glaze.

Tickled Red October 10, 2011 at 10:20 am

Oh nice idea! Praline top and bottom…fab idea love. I won’t lie the glaze is sweet, but oh so purty :)

Lori @ RecipeGirl October 10, 2011 at 10:22 am

Looks delicious- wish I could have tackled that unprocessed food challenge, but just.can’ right now!

Deb @ knitstamatic October 10, 2011 at 10:59 am

Looks delicious! I look forward to pumpkin every year and these cute mini bundt cakes are on my list! I also love the addition of honey rather than processed sugar, it goes really well with pumpkin.

Baker Street October 10, 2011 at 11:09 am

Absolutely scrumptious! Just noticed that you’ve redone your site! Looks great! xoxo

Kristen (@gezelliggirl) October 11, 2011 at 11:28 am

Welp, off to put mini Bundt pans on the birthday wish list… BRB

Eliana October 11, 2011 at 1:23 pm

This cake looks just perfect for this time of year. And sounds incredibly delicious too.

foodwanderings October 11, 2011 at 2:15 pm

Got to tell you Shari, I never made pumpkin dessert anything and when I do try to make a veggie dessert, like zucchini bread, some how it’s a flop. Always tastes better when someone else make it. Maybe this fantastic pumpkin honey pound cake will inspire me to do better. Great cake love it & adorable kids!

Jamie October 11, 2011 at 2:59 pm

I love this! I think pumpkin and those spices and orange just scream autumn, which, cold weather or not, beautiful gold and red leaves or not, is my favorite season. And the house filled with cinnamon, cloves, orange, pumpkin (and rum!) is heaven! Gorgeous cake!

Lora @cakeduchess October 11, 2011 at 10:11 pm

I think the month of unprocessed foods challenge is a wonderful idea. I know how you feel about the fall weather. It did change just a little bit over here. There is actually a breeze even in the afternoon.:) Your pumpkin pound cake looks great!

Sylvie @ Gourmande in the Kitchen October 11, 2011 at 11:20 pm

Those look great! I love the taste of honey and I use it quite a bit in m both my cooking and baking.

brandi October 12, 2011 at 12:04 pm

i love baking with honey. these look delicious!

Nancy@acommunaltable October 12, 2011 at 1:45 pm

Hey Tickled!!

As far as I know, there isn’t a substitute for confectioner’s sugar and I don’t think there needs to be. Physiologically, our bodies treat all sugars the same – that is to say one isn’t “better” for you than another (and yes, that includes “high fructose corn syrup”). I think the key is making dishes that you truly love and then enjoying them in moderation – as one of my professors said “there are no “bad” foods – and she is right!

Priscilla@ShesCookin October 12, 2011 at 4:49 pm

Over the years, we’ve cut way back on processed foods, but there are certain recipes where substitutions are difficult – like glazes! Beautiful cakes – there’s something about individual servings that always make you feel special :)

Jen @ My Kitchen Addiction October 12, 2011 at 8:37 pm

Yum! This cake looks so good… I’ve been thinking about baking with honey a lot lately. And, this cake looks like a great place to start! :)

LoveFeast Table October 13, 2011 at 7:44 pm

Oh my goodness! This looks amazing and since I just bought pumpkin…oh, yes! It’s going on my 14 year old’s list of things to bake! :)

Sandy @ RE October 16, 2011 at 10:18 pm

I’ll eat anything with maple glaze. Anything!

Delicious, my friend!

Cookin' Canuck October 16, 2011 at 11:13 pm

Now that is a thing of beauty! I have been trying to use honey more in various recipes, too. As for the change in weather, I can’t imagine you ever giving up your flip-flops, even when Jack Frost hits hard.

betterOutdoorLivingatHome October 16, 2011 at 11:43 pm

That looks amazing! I love pumpkin desserts – pumpkin should be a year round thing!

Heather @ new house, new home, new life October 17, 2011 at 7:32 am

That looks fantastic! I love partnering pumpkin and maple – the two flavours work so well together. Recently made pumpkin bread and a maple cream cheese to spread over it. You could have substituted that instead of the glaze – just cream cheese, a little milk and maple syrup till it’s the consistency you like. No sugar! Unless you count the syrup.

Wenderly October 21, 2011 at 6:49 pm

So lovely!! YUM!

Paulette Vance Piercy October 21, 2011 at 8:12 pm

My favorite…I’d like to request one for us when we come back to the beach. haha Love Mom

Adele Forbes November 12, 2011 at 3:36 pm

drooling all over the place……..

Amy Beth January 22, 2012 at 12:33 am

I made this tonight in one large bunt pan and it never baked all the way through! I think for the large pan I would cut back on the pumpkin. I ended up baking it for almost two hours to try to make the inside not-doughy and it never worked. Oh, well. Put on a lot of honey-vanilla whip cream I made and it still tasted like dessert!

Carol in Hawaii November 23, 2012 at 3:34 am

I made this today for Thanksgiving and it was wonderful! A few changes – I had no butter, so used 1/2 c. canola oil; and I added 1 cup of chopped nuts (1/2 c. pecans and 1/2 cup macadamias.) Used almond milk. It took about an hour to bake, but filled up the bundt pan beautifully. I then put a glaze on top made of lilikoi (passionfruit) juice, maple syrup, butter and confectioners’ sugar. Wow!

Linda August 1, 2013 at 3:55 pm

This is a recipe that I have made many times with white sugar and home canned pumpkins. However, since sugar spikes my hubbies’ BP, I have not used it lately.
I tried this recipe today with $40.00 a gallon local honey, and it was a tremendous flop, gummy and doughy inside, baked 90 minutes plus 30 more minutes, and would not get done in a bundt pan. What a mess, inedible, doughy mess. You need to refine this to work or take it off line. Awful…

Tickled Red August 1, 2013 at 4:04 pm

Thank you so much Linda for stopping by and your suggestion. I will of course review the recipe but I would like to point out that the recipe calls for “mini” pans not a standard bundt pan, which of course will change how it bakes.

Lindsey December 14, 2015 at 1:42 am

I’m excited to try this recipe! Any suggestions on how long to bake in a full-sized bundt pan? I don’t have the minis…

Comments on this entry are closed.

{ 2 trackbacks }

Previous post:

Next post: