Cream Cheese-Glazed Mini Pumpkin Bundts

3/4 cup butter, softened

1 1/2 cups brown sugar

2 cups pumpkin puree

4 large eggs

2/3 cup milk

3 1/3 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar. Add pumpkin puree, eggs and milk.

In a separate bowl, whisk together flour, baking soda and spices. Add to pumpkin mixture and beat until just combined. Do not overmix.

Divide batter into 8 mini bundt moulds (about 3/4 cup batter per mould, depending on size). Bake at 350F for 28 minutes, until a tester comes out clean.

Cool completely before glazing.

Cream Cheese Glaze

4 oz cream cheese, softened

1/4 cup butter, softened

3/4 cup icing sugar, sifted

1/2 tsp vanilla

5-6 tbs milk

With an electric mixer, beat together cream cheese and butter until very smooth. Add vanilla and icing sugar; beat until well combined. Beat in milk, 1 tbs at a time, until the consistency will allow glaze to flow from a spoon in a continuous ribbon.

Drizzle generously over cakes that have been set on a rack over a a baking sheet.