Growing up my mom always liked to love on our neighbors around this time of year. It usually was closer to Christmas and the entire counter in the kitchen would be covered in all kinds of cookies. I remember covering countless pretzels in white chocolate and licking my fingers afterward (duh). My brother and I would be in charge of handing out the plates of cookies to our neighbors and I remember running from house to house and delivering them with what was probably a really cheesy smile on my face.
Loving neighbors can be hard, you guys. I feel like we rarely see ours and when we do it's usually a polite wave or a "hey!" or the occasional chat about what the grass looks like in our yards. I love that this time of year gives us the perfect opportunity to love our neighbors and not make it super awkward. Since this is the time of giving thanks, why not drop a little "thank you" to your neighbor? When that thank you is paired with a super tasty treat, who really can complain? And who knows, taking them a little treat may lead to a really great conversation or a new friend!
I found some cute little paper bundt pans at West Elm last year and bought several packs because I love them so much. They aren't available at West Elm anymore, but you can either use different paper bundt pans or use mini paper loaf pans like these. Paper bakeware is awesome because you don't have to grease it and you don't have to take it out if you don't want to. The paper bundt pans I have peel away easily, so it's easy to get the cake out if you want, but eating it straight out of the pan is totally acceptable!
I like to add a little tag to all the bundts letting my neighbors know that I'm thankful for them and to spice it up a bit. To make it easy on you, I have created a printable for the tags! By subscribing to the blog (which you can do below!) between now and the end of the year, you will receive a printable for 9 tags straight in your inbox after signing up. If you are already subscribed, you will be getting them in your inbox today! The tags are simple so you can have you kiddos decorate them, decorate them yourself or you can just give them as is which is what I like to do (I'm all about simplicity over here!).
The recipe I used for the bundts was originally used as a layer cake (it's from Molly Yeh and if you haven't checked out her delicious blog, you need to ASAP!), but I decided to make it into bundts this time around. It's literally the best pumpkin cake I've ever had, so I knew I couldn't tweak it in any way or come up with a better one! It's also a major hit with all of our friends!
PUMPKIN SPICE BUNDT CAKES
Makes 4 mini bundts
- 1 3/4 c sugar
- 2 1/2 c unbleached all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tb pumpkin pie spice
- 2 large eggs
- 1 c buttermilk
- 1 c pumpkin puree
- 1/2 c vegetable or canola oil
- 1 tb vanilla extract
- 3/4 c water
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- pumpkin seeds for sprinkling
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. In a separate, medium bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water. add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter into the bundt pans (I filled them up about halfway) and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes.
- Let cool in the pans for 10 minutes and then add your frosting.
- For the frosting, us an electric mixer fitted with a paddle attachment to beat together the butter and cream cheese until smooth. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Spread frosting on the top of each bundt cake and sprinkle pumpkin seeds on top.
*RECIPE FROM MOLLY YEH