Mini Chocolate Pumpkin Bundt Cakes

Preheat oven to 350° F. Spray mini bundt cake pan with baking spray. We recommend a 6- or 12-well pan. Set aside.

In large bowl use a whisk to mix together flour, cocoa powder, baking soda, cinnamon, ginger, and 1/2 teaspoon salt. Set aside.

In a large mixer bowl on low-medium speed, paddle together oil and granulated sugar. Add eggs and mix until combined. Add 1/2 teaspoon vanilla extract, pumpkin and sour cream. Mix until combined and there are no streaks, then add flour mixture. Mix until just combined.

Divide batter into a prepared mini bundt cake pans. Fill slightly above the halfway point. Bake for 20-25 minutes until toothpick inserted in center of cake comes out clean. Place pan on cooling rack and let cool in pan for 5 minutes. Invert pan and unmold mini bundt cakes onto cooling rack. Let cool completely.

To make the glaze, combine powdered sugar, evaporated milk, butter, 1/4 teaspoon salt and 1/4 teaspoon vanilla extract in a mixer bowl or use a whisk to combine. If a thinner glaze is desired, add an additional tablespoon of evaporated milk. If a thicker glaze is desired, add 1-2 tablespoons of powdered sugar. Add gel food coloring if desired, to create a vibrant hue.

Spoon glaze over bundt cakes while they are still resting on cooling rack. Let glaze set for at least 10-15 minutes prior to serving.