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brown sugar icing

Mini Chocolate Bundt Cakes with Brown Sugar Icing (DF)

November 19, 2019 by Rachael Ng Leave a Comment

These Mini Chocolate Bundt Cakes have to be one of my favorite recipes. The cake batter is so easy to get together, and it comes out perfectly moist and tender every time! And the Brown Sugar Icing on these cakes is the perfect compliment to the chocolate flavor! I don’t eat all of most of the sweets that I bake, but I’ve been snacking on these the past couple of days, keeping them all to myself. They’re good. And I just can’t resist the convenient, “grab-and-go” size of the mini bundts!

For this recipe, getting the icing drizzle/drip just right can be a bit tricky. The Brown Sugar Icing will begin to set pretty quickly, so you’ll have to move fast and spoon a liberal amount of the icing around the tops and sides of each cake. If you try to go back over a spot, it won’t blend in with any previous drizzle, so I recommend spooning too much than too little. For the chocolate curls on top of my cakes, I tempered some dark chocolate and followed this video tutorial. If you’ve never tempered chocolate before, feel free to check out the post I made recently: Tempered Chocolate Bark.

Some of the ingredients I like for this recipe:

Olive oil makes for a delicious and moist cake! Feel free to use your favorite vegetable oil. If you choose to use melted coconut oil, you’ll need to make sure your other ingredients are room temperature (including your eggs).

Eggs add fluffiness to these mini cakes. I haven’t tried any vegan egg replacements for this specific recipe, so I can’t vouch for how the texture would turn out.

Instant coffee granules help deepen the chocolate flavor in these cakes. You don’t taste the coffee at all, and if you keep a jar of the granules on hand, you can use them in future chocolate recipes (muffins, brownies, etc)!

Brown sugar makes the brown sugar icing! I don’t recommend any substitutes. 

Powdered sugar thickens up the icing and gives it that classic icing texture.

Yield: 6 Mini Bundt Cakes

Mini Chocolate Bundt Cakes with Brown Sugar Icing

Mini Chocolate Bundt Cakes with Brown Sugar Icing

Perfectly moist and tender mini chocolate bundt cakes topped with a simple brown sugar icing. Totally dairy-free and delicious, these decadent little cakes are the perfect mini dessert!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

Chocolate Cake

  • 1/2 cup coconut sugar (or cane sugar)
  • 2 large eggs (or 2 flax eggs if vegan)
  • 1/4 cup plant-based milk
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules (optional)
  • 1 cup unsweetened applesauce
  • 1 cup unbleached all-purpose flour
  • 1/2 cup regular cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Brown Sugar Icing

  • 1/2 cup brown sugar
  • 1/4 cup plant-based milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and generously spray six mini bundt pans with non-stick spray (I used olive oil spray).
  2. In a medium bowl, whisk together the coconut sugar, eggs, milk, oil, vanilla, and instant coffee granules. Whisk in the applesauce and set aside.
  3. In a large bowl, sift the flour and cocoa powder. Whisk in the baking soda, baking powder, and salt until mixture is well combined. Add in the wet ingredients and use a large utensil to mix until batter is totally combined and lump-free.
  4. Divide cake batter evenly amongst the prepared bundt pans. Bake at 350°F for 15-20 minutes or until toothpick inserted into a cake comes out clean or with a few crumbs. Allow cakes to cool in the pans for 10 minutes. Turn each cake over onto a cooling rack, banging the pan once it's flipped - your cakes should pop right out. Allow cakes to totally cool.
  5. Once your cakes are cool, you can make the icing. In a medium saucepan, add the brown sugar and milk. Whisk together and bring just to a boil. Immediately remove from the heat and whisk in the vanilla. Allow mixture to cool for 5 minutes. Sift in the powdered sugar and whisk until icing is smooth and no sugar lumps remain.
  6. Your icing should be thin enough to drizzle, but it will set quickly. Use a spoon to generously drip icing over the tops and down the sides of each bundt. The icing will begin to harden right away, so you only have once chance to get the perfect drip! If your icing starts to set before you get all of your cakes iced, hold the pan over a hot burner and whisk until the mixture is thin/warm again.
  7. Allow your cakes to totally set before enjoying!
  8. Store leftovers in an airtight container at room temperature or in the refrigerator.

Notes

  • If vegan, 2 flax eggs = 2 Tbsp flaxseed meal + 6 Tbsp warm water, allowed to thicken for five minutes
  • The bake time of 15-20 minutes is based on mini bundt pans 4" in diameter. You may need to adjust the bake time depending on the size of your mini pans.
  • For homemade chocolate curls, check out this video tutorial that I followed. To temper your dark chocolate, follow the steps in my post about tempering.
  • You may or may not use all the icing, which is why I don't provide generated nutrition information for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Mini Bundt Cake Pan Set, 3-Piece
    Mini Bundt Cake Pan Set, 3-Piece
  • Mini Bundt Cake Pan, 6-Cavity
    Mini Bundt Cake Pan, 6-Cavity
  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cake recipes you might like:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Mulled Apple Cider Cake with Penuche (brown sugar) Frosting (DF)
Banana Chocolate Cake with Chocolate Frosting (DF)
Vegan Chocolate Banana Cake Donuts

Filed Under: Cake, Dairy-free Tagged With: brown sugar icing, chocolate cake, dairy-free, frosted bundt cake, mini bundt cakes, mini chocolate bundt cakes

Pumpkin Muffins with Brown Sugar Cinnamon Icing

October 30, 2019 by Rachael Ng 8 Comments

Recipe card and post updated November 2021 to reflect gram measurements and ingredients substitutions in the Recipe Notes.

These delightfully fluffy Pumpkin Muffins are dipped in a warm brown sugar cinnamon icing, and they’re totally irresistible! Perfect for the holiday season, these popular muffins are just what you need when you’re craving the cozy spices of autumn.

Pumpkin Muffins

It’s Fall and the weather is officially getting straight up cold for us. Somehow, we seem to only get a few weeks of nice, mild weather each Spring and Fall, and the rest of the year is either miserably hot or awfully cold. Muffins always come to mind when I think of something quick, easy, and comforting for an afternoon snack on a chilly day. I’ve been craving fluffy muffins this week and really wanted something without chocolate. So I made my Cinnamon Swirl Pumpkin Bread into muffins (without the cinnamon swirl!). And then I added a super simple brown sugar icing spiced with cinnamon because I just couldn’t resist! Glazed and iced breads are just so pretty.

Tips To Make These Pumpkin Muffins

For this recipe you’ll whip up a quick batch of muffins. Really, it only takes two bowls, and 15 minutes in the oven. And then you’ll heat the brown sugar, vegan butter, and plant milk to a boil. Whisk in the vanilla, cinnamon, and powdered sugar, and voilà! You have a delicious icing that pairs perfectly with the pumpkin muffins! Since the icing is heated up, it will set very quickly. Like, don’t even try to pour or drizzle it over your muffins – that won’t work. You want to dip the tops of each muffin in the icing. When your icing starts to get too thick (which it will), place your saucepan back over the heat until it thins and continue working quickly to get those muffins dipped!

Some of the ingredients + substitutions:

Whole wheat pastry flour gives these muffins maximum fluffiness! It’s a staple in my pantry, because I just love the texture it creates in my quick breads and muffins. You can use more all-purpose flour in its place, but your muffins won’t be as fluffy.

Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than regular sugar, so it balances out the sweetness of the icing. If you’d prefer, you can replace the coconut sugar with your favorite granulated sugar.

Coconut oil brings lots of moisture to these muffins. You won’t taste it at all in this recipe, but if you’re skeptical, feel free to use a refined version. Or you can use another vegetable/baking oil or melted butter in its place.

Brown sugar is essential for the icing in this recipe. It creates a wonderful flavor that just can’t be replaced by another sugar!

Yield: 10 Regular Muffins

Pumpkin Muffins with Brown Sugar Cinnamon Icing

Pumpkin Muffins with Brown Sugar Cinnamon Icing

Fluffy and moist pumpkin muffins dipped in a delicious cinnamon brown sugar icing! A perfect Fall treat that can be made dairy-free or vegan!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Pumpkin Muffins

  • 1 cup (130g) unbleached all-purpose flour
  • 1 cup (120g) whole wheat pastry flour (see Note 1)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (86g) coconut sugar (see Note 2)
  • 2 large eggs, room temp (or 2 flax eggs - see Note 3)
  • 2 tsp vanilla extract
  • 1/3 cup (72g) melted coconut oil (see Note 4)
  • 1/3 cup (80g) plant-based milk, room temp/warm (or regular milk)
  • 1 cup (250g) pumpkin purée

Brown Sugar Cinnamon Icing

  • 1 Tbsp vegan butter (or regular butter)
  • 1/4 cup (56g) brown sugar, packed
  • 2 Tbsp plant-based milk (or regular milk)
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup (120g) powdered sugar

Instructions

  1. Preheat your oven to 350°F and generously spray a 12-count muffin pan with non-stick spray (I used olive oil spray). Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside.
  3. In a medium bowl, whisk together the coconut sugar, eggs (or flax eggs), vanilla, coconut oil, and milk. Whisk in the pumpkin purée. Add liquid ingredients to dry and gently mix with a large spatula until no flour pockets remain.
  4. Spoon batter into 10 muffin wells, filling 2/3-3/4 full. If your batter is thick, you can smooth out the tops with a spoon. Bake at 350°F for 15 minutes or until toothpick inserted into the middle of a muffin comes out clean.
  5. Allow muffins to cool in the pan for 5-10 minutes and then gently remove them to cool on a cooling rack.
  6. Once the muffins are totally cool, you can make the icing. In a small saucepan, add the vegan butter, brown sugar, and milk. Whisk together and bring ingredients to a boil. Immediately remove from heat and whisk in the vanilla. Allow mixture to cool for 5 minutes. Whisk in the cinnamon and powdered sugar. You may need to add a little more milk at this point if your icing is too thick - since it cools quickly, you'll have to move fast to dip your muffins. I don't recommend pouring the icing.
  7. Quickly dip the tops of each muffin into the icing (you can tilt your saucepan to help you), turning right side up to set. If your icing begins to get too thick as you're working, put your saucepan back on the stove and heat for a few seconds until the icing thins out, stirring constantly.
  8. Enjoy iced muffins right away. Store leftovers in an airtight container at room temperature.

Notes

  1. Flour: the whole wheat pastry flour can be replaced with more all-purpose flour (1 cup or 130g). Your muffins just won't be as fluffy.
  2. Sugar: you can use 1/2 cup of your favorite granulated sugar in this recipe. White cane sugar (105g), raw turbinado sugar (105g), unrefined cane sugar (112g) or lightly packed brown sugar (100g) will work.
  3. Eggs: for vegan muffins, replace the eggs with two flax eggs: mix 2 Tbsp flaxseed meal + 6 Tbsp lukewarm water and allow to thicken for five minutes.
  4. Oil: you can use your favorite baking oil or melted butter in this recipe. 1/3 cup butter = 78g, 1/3 cup olive oil = 65g

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Organic Coconut Sugar
      Organic Coconut Sugar
    • Olive Oil Cooking Spray
      Olive Oil Cooking Spray
    • 12-Cup Muffin/Cupcake Pan
      12-Cup Muffin/Cupcake Pan
    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Breads

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More pumpkin recipes!

    Cinnamon Swirl Pumpkin Bread (DF)
    Pumpkin Chocolate Chip Cookies (DF)
    Pumpkin Cookies with Spiced Frosting (DF)
    Pumpkin Chai Spice Rice Krispie Treats (DF)
    Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

    Filed Under: Breads, Dairy-free, Muffins, Vegan Tagged With: brown sugar icing, fall desserts, fall muffins, pumpkin muffins, pumpkin muffins with brown sugar icing, pumpkin spice muffins, spiced muffins, thanksgiving desserts

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    Meet Rachael

    Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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