Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes started showing up at my kitchen counter the first year I decided to host a cozy autumn brunch for friends, and they’ve been a warm, sticky favorite ever since. I remember juggling coffee cups while piping on frosting and laughing as a tiny cake tumbled slightly when I tried to stack it, but the cinnamon stick stem saved the day. The sight of a tray full of these little pumpkin-shaped cakes always makes people gather close, trading stories and compliments while the spices curl warm in the air.

These little treats have a way of turning an ordinary afternoon into something memorable. I like to make a batch ahead of time and assemble them just before guests arrive so the buttercream is glossy and the pumpkin aroma is fresh. Over the years I’ve learned which tiny touches matter most, like chilling the browned butter so it whips light, and using a silicone mini bundt pan to coax each cake out with a gentle twist.

Recipe Ingredients for Mini Pumpkin Bundt Cakes

I choose ingredients that balance moisture, spice, and structure. The pumpkin puree and vegetable oil keep the crumb tender, while the combination of all purpose flour, baking powder, and baking soda gives lift. Sugars add depth, and the double vanilla enlivens the profile. The frosting ingredients transform the cake into a playful, pumpkin shaped treat you can assemble and admire.

• 2 cups all-purpose flour 250 g: Measure and sift to provide structure and bulk to the cakes; all-purpose flour creates a tender crumb while helping the batter rise evenly when combined with leaveners.
• 2 teaspoons baking powder: Act as a primary leavening agent to help the cakes rise and become light; baking powder reacts with wet ingredients and heat to produce lift during baking.
• 1 teaspoon baking soda: React with acidic components to provide additional leavening; baking soda enhances browning and contributes to an open, tender texture when balanced with acids.
• 1 teaspoon sea salt: Season and balance sweetness while strengthening gluten slightly; sea salt heightens flavor complexity and prevents the final cake from tasting flat.
• 1 tablespoon pumpkin pie spice: Spice and aromatize the batter with warm, autumnal flavors; pumpkin pie spice blends cinnamon, nutmeg, and clove to complement the pumpkin.
• 1 cup light brown sugar packed, 200 g: Sweeten and add moisture with a deep caramel note; packed light brown sugar gives chewiness, contributes to color, and enhances overall flavor depth.
• 1/2 cup granulated sugar 100 g: Sweeten and help with structure and browning while providing a clean sweetness; granulated sugar aerates when creamed and helps create a fine crumb.
• 15 ounces pumpkin puree 1 can: Moisten and flavor the batter with a dense, earthy pumpkin base; pumpkin puree contributes moisture, color, and the characteristic pumpkin taste to the cakes.
• 1 cup vegetable oil 240 ml: Emulsify and tenderize the crumb while adding moistness; vegetable oil keeps the cake soft and extends freshness without solidifying in the refrigerator.
• 1 teaspoon vanilla extract: Enhance and round out flavors with a sweet, floral note; vanilla extract complements pumpkin and spices while boosting the perceived sweetness.
• 4 large eggs room temperature: Bind ingredients, add richness, and provide lift when beaten; eggs contribute structure, moisture, and stability to the batter for a consistent crumb.
• 1 1/2 cups unsalted butter room temperature, 340 g: Cream for filling or frosting to add richness and body; unsalted butter allows precise control of seasoning and creates a creamy, stable texture when whipped.
• 4 to 5 cups powdered sugar 520-650 g: Sweeten and thicken frostings or glazes to the desired consistency; powdered sugar dissolves smoothly and provides the primary sweetness for icing.
• 1 tablespoon vanilla extract: Flavor and deepen frostings with a warm, sweet aroma; vanilla extract enhances the taste profile and helps balance the powdered sugar's intensity.
• 2 teaspoons ground cinnamon: Dust or fold into icings to add warm spice and aroma; ground cinnamon pairs with pumpkin and vanilla to reinforce the autumn flavor profile.
• 1/4 teaspoon fine sea salt: Season frostings to balance sweetness with a subtle saline note; fine sea salt sharpens flavors and prevents an overly cloying finish in the glaze.
• 2 to 4 tablespoons heavy whipping cream (optional): Thin or adjust frosting consistency while adding silkiness; heavy whipping cream optionally loosens thicker icings and contributes a creamy mouthfeel.
• cinnamon sticks: Garnish and infuse subtle cinnamon aroma when used decoratively; cinnamon sticks add visual interest and can be used as skewers or table accents.
• tootsie rolls: Decorate and add chewy chocolate flavor if desired; tootsie rolls can be softened and shaped for fun embellishments on the mini bundts.
• green M&Ms: Garnish and provide a colorful, crunchy accent for decoration; green M&Ms add visual contrast and a sweet, chocolate bite to finished cakes.

Making Mini Pumpkin Bundt Cakes

These directions break baking and assembly into clear stages so you can focus on texture and flavor. I like to organize my mise en place first, then brown the butter ahead for the frosting while the cakes bake. Read through each step, and you will see how the smells and textures evolve.

1. Use a light-colored or stainless steel skillet to easily monitor the butter's color change.: The surface will help you watch the milk solids shift color, and you will notice the butter foam before any browning happens. The scent will move from creamy to sweetly toasty when the solids begin to caramelize. One common slip is leaving the pan unattended, which can quickly move from browned to burned, so stay nearby and stir gently to keep the color even across the pan.
2. Place butter into the skillet. Turn the heat to medium and let the butter melt completely. Stir occasionally to help it melt evenly.: As it melts, you will hear a quiet simmer and see foamy bubbles across the top; this is the water evaporating. Even melting prevents hot spots that can brown parts faster than others. Avoid cranking the heat, which can make the solids brown unevenly and produce a bitter note.
3. As the butter melts, it will begin to foam. This is the water content evaporating. Stir gently during this stage.: The foam will rise and then settle, and gentle stirring helps the milk solids separate from the fat. The smell is still buttery at this point, without the toasted aroma yet. A common mistake is over stirring aggressively, which can spray hot fat, so use a spoon or spatula and keep your motions calm.
4. After the foaming subsides, keep stirring. The milk solids will begin to brown, turning from yellow to golden brown.: Watch for little specks of color forming, and tilt the pan to inspect the base. Browning happens quickly when the solids begin to color, and you will see them progress from pale to amber. If you let them pass the golden stage, the flavor tips to bitter, so remove from heat promptly when you see even browning.
5. The butter will release a nutty, caramel-like fragrance when it reaches the browning stage. This is a key indicator it's ready.: Take a deep breath to note the change from plain butter to a warm, toasty aroma, and that scent will translate into the frosting. One trap is mistaking a strong sizzling for doneness, but rely on color and smell rather than sound alone.
6. Once the butter is browned, immediately remove the skillet from the heat to prevent burning.: Carry the pan off the flame and set it on a cool burner, because residual heat can continue to darken the solids. Rapid removal stops the browning at the perfect point, preserving the sweet, nutty notes. Leaving the skillet on the hot surface will escalate the color to burnt quickly.
7. Once finished, pour it into a bowl and set it in the fridge or freezer until it is back to a soft room temperature and not melted.: Cooling firms the butter so it can be whipped into fluffy frosting, and you will see the texture go from liquid to creamy. Chilling too long makes it hard to whip, so check often. If you forget and it gets solid, let it soften slightly at room temperature before beating to avoid lumps in your frosting.
8. Preheat your oven to 350°F.: The oven will take a good ten to fifteen minutes to come up to temperature, and I like to preheat before mixing so the batter can go straight in. A steady oven ensures even rise and consistent browning. Baking in an oven that is too cool will lead to dense cakes and uneven texture.
9. Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice in a separate bowl. Set aside.: Dry mixing distributes the leaveners and spice evenly, and when you sift or whisk you will notice a uniform color and light, powdery feel. This step prevents pockets of baking soda or spice that can make the flavor swing. Skipping this can create uneven rise and concentrated flavor spots in the cake.
10. In the bowl of a stand mixer or large mixing bowl, mix together the brown sugar, granulated sugar, pumpkin puree and vegetable oil until combined and smooth.: The mixture should look glossy and cohesive, and you will smell the molasses notes as the brown sugar dissolves. This creates an emulsion that traps air and helps with rise. Overmixing at this stage is less risky, but under mixing leaves streaks of sugar or puree that will affect texture.
11. Add the vanilla extract and eggs and mix together until well combined.: The batter will lighten slightly and become more fluid; incorporating the eggs helps with structure and moisture. Use room temperature eggs for smoother integration so the batter does not seize. A common error is adding cold eggs, which can cause the batter to curdle, so let eggs come to room temperature if you can.
12. Add the dry ingredients to the pumpkin mixture and mix just until combined.: Fold or mix briefly until you no longer see streaks of flour, because over mixing develops gluten and makes the cakes tougher. The final batter should be velvety and pourable, with a spiced, pumpkin aroma. Overworking here will yield a denser crumb, so stop as soon as the flour is incorporated.
13. Spray the mini bundt pan with nonstick cooking spray and fill each mold to about 1/4” from the top.: The batter will rise moderately, and leaving a small gap prevents overflow and ensures a rounded top. Smooth the tops gently for even browning. Filling too full will cause spill over, while under filling produces undersized cakes.
14. Bake for 15-20 minutes or until golden brown and set. Set aside and let the cakes cool in the pan for 10 minutes before carefully removing from the mold. Let the cakes cool completely before decorating.: You will see the edges pull slightly from the pan and a toothpick should come out clean with a few moist crumbs. Cooling in the pan stabilizes the shape, and removing too soon can cause the cakes to break. If you rush cooling, the cakes may crumble when you unmold them.
15. In the bowl of a stand mixer or medium mixing bowl, beat the brown butter until it’s light and fluffy.: As you whip the cooled browned butter, it will take on a lighter color and aerated texture; this is key for a silky frosting. Properly whipped butter traps air and yields a spreadable, pipeable consistency. If the butter is too warm and oily, your frosting will be runny, so chill slightly then beat.
16. Add in the powdered sugar 2 cups at a time and mix until combined.: Adding in intervals prevents a cloud of sugar and allows you to gauge the frosting thickness. The mixture will thicken and become pale as you incorporate the sugar. Dumping all the powdered sugar in at once can overwhelm the mixer motor and create lumps.
17. Add in the vanilla extract, cinnamon and salt. Mix again. If the icing is a bit stiff, you can add 2 to 4 tablespoons of heavy whipping cream to the frosting.: At this point the frosting should taste balanced, with warm spice and a touch of salt to cut the sweetness. The cream adjusts spreadability so the frosting pipes smoothly. Adding too much cream will make it too loose, so add slowly and test the consistency.
18. Place the frosting into a piping bag fitted with the large decorators tip of your choice.: Piping gives you control and a clean finish when forming the pumpkin shape. A large tip helps create a full dome of frosting that holds when you stack cakes. Using no piping bag or an undersized tip makes the process messy and fragile.
19. Place one bundt upside down and pipe a generous amount of butter cream onto the top. Place another bundt right-side up on top of this to form a “pumpkin”.: Look for a soft, pillowy mound of frosting that supports the top cake without sliding; the visual should mimic a rounded pumpkin. The scent will be rich and buttery once assembled. If the frosting is too soft, the top layer may slip, so chill for a few minutes to firm up if necessary.
20. A cinnamon stick in the middle of the bundt completes the pumpkin look! Finish with a few green candies for leaves if you like.: The cinnamon stick provides both visual and aromatic finishing touch, and the small candies add color and crunch. Place them gently so the assembled mini pumpkin stays balanced. Pushing decorations in too far can cause the cake layers to misalign or split.

How to Switch It Up

There are simple, playful ways to vary these little pumpkins depending on the occasion or pantry items you have on hand. Below are thoughtful ideas that keep the core recipe intact while letting you personalize color, texture, and presentation.

• Swap the garnish: Use chopped nuts or tiny fondant leaves instead of green candies for a rustic look and added crunch.
• Make them mini loaves: If you don’t have a mini bundt pan, bake the batter in small loaf pans for a sliceable presentation.
• Spice boost: Increase the pumpkin pie spice by a half teaspoon for more warmth, but taste the batter so it does not overpower the pumpkin.
• Frosting texture: For a silkier frosting, beat the brown butter longer and add cream one teaspoon at a time until you reach the desired consistency.
• Decor options: Swap the cinnamon stick for a pretzel stick for an easy, edible stem with a salty crunch contrast.

Serve This Mini Pumpkin Bundt Cakes With

These little bundt cakes are perfect for casual gatherings or special fall celebrations, and I enjoy pairing them with drinks and small bites that complement the spice. Below are ideas for occasions, pairings, and storage so you can plan serving with ease.

• Brunch spread: Offer them alongside hot coffee, spiced lattes, or tea so guests can enjoy the cakes warm with a beverage that echoes the spices.
• Holiday dessert table: Place them among other small sweets at Thanksgiving so guests can sample different flavors without committing to a large slice.
• Outdoor autumn picnic: Pack them in an airtight container and keep them shaded; the compact size makes them great for outdoor gatherings.
• Storage for make ahead: Store unassembled cakes in an airtight container in the refrigerator for up to five days, or freeze individually wrapped for up to three months.
• Serving tips: Bring frosted cakes to room temperature before serving for the best texture, and add garnishes just prior to presenting for the freshest look.

FAQ

Conclusion

Mini Pumpkin Bundt Cakes capture everything I adore about fall baking, from cozy spices to playful presentation. They are easy to make ahead, fun to assemble, and bring a little theatricality to the dessert table with stacked bundts and cinnamon stick stems. I encourage you to give them a try, whether for a small gathering or a weekend treat; the process is forgiving and the results always spark compliments and smiles over the first bite.

Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes are moist, spiced, and irresistibly cute, featuring creamy brown butter frosting and cozy pumpkin pie spice. These easy fall treats deliver soft crumb and deep autumn flavors, perfect for a weekend brunch or holiday gathering. Make a batch ahead and assemble for a fuss free dessert that wows guests, ideal for an easy entertaining idea.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 mini cakes

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour 250 g Measure and sift to provide structure and bulk to the cakes; all-purpose flour creates a tender crumb while helping the batter rise evenly when combined with leaveners.
• 2 teaspoons baking powder Act as a primary leavening agent to help the cakes rise and become light; baking powder reacts with wet ingredients and heat to produce lift during baking.
• 1 teaspoon baking soda React with acidic components to provide additional leavening; baking soda enhances browning and contributes to an open, tender texture when balanced with acids.
• 1 teaspoon sea salt Season and balance sweetness while strengthening gluten slightly; sea salt heightens flavor complexity and prevents the final cake from tasting flat.
• 1 tablespoon pumpkin pie spice Spice and aromatize the batter with warm, autumnal flavors; pumpkin pie spice blends cinnamon, nutmeg, and clove to complement the pumpkin.
• 1 cup light brown sugar packed, 200 g Sweeten and add moisture with a deep caramel note; packed light brown sugar gives chewiness, contributes to color, and enhances overall flavor depth.
• 1/2 cup granulated sugar 100 g Sweeten and help with structure and browning while providing a clean sweetness; granulated sugar aerates when creamed and helps create a fine crumb.
• 15 ounces pumpkin puree 1 can Moisten and flavor the batter with a dense, earthy pumpkin base; pumpkin puree contributes moisture, color, and the characteristic pumpkin taste to the cakes.
• 1 cup vegetable oil 240 ml Emulsify and tenderize the crumb while adding moistness; vegetable oil keeps the cake soft and extends freshness without solidifying in the refrigerator.
• 1 teaspoon vanilla extract Enhance and round out flavors with a sweet, floral note; vanilla extract complements pumpkin and spices while boosting the perceived sweetness.
• 4 large eggs room temperature Bind ingredients, add richness, and provide lift when beaten; eggs contribute structure, moisture, and stability to the batter for a consistent crumb.
• 1 1/2 cups unsalted butter room temperature, 340 g Cream for filling or frosting to add richness and body; unsalted butter allows precise control of seasoning and creates a creamy, stable texture when whipped.
• 4 to 5 cups powdered sugar 520-650 g Sweeten and thicken frostings or glazes to the desired consistency; powdered sugar dissolves smoothly and provides the primary sweetness for icing.
• 1 tablespoon vanilla extract Flavor and deepen frostings with a warm, sweet aroma; vanilla extract enhances the taste profile and helps balance the powdered sugar's intensity.
• 2 teaspoons ground cinnamon Dust or fold into icings to add warm spice and aroma; ground cinnamon pairs with pumpkin and vanilla to reinforce the autumn flavor profile.
• 1/4 teaspoon fine sea salt Season frostings to balance sweetness with a subtle saline note; fine sea salt sharpens flavors and prevents an overly cloying finish in the glaze.
• 2 to 4 tablespoons heavy whipping cream optional Thin or adjust frosting consistency while adding silkiness; heavy whipping cream optionally loosens thicker icings and contributes a creamy mouthfeel.
• cinnamon sticks Garnish and infuse subtle cinnamon aroma when used decoratively; cinnamon sticks add visual interest and can be used as skewers or table accents.
• tootsie rolls Decorate and add chewy chocolate flavor if desired; tootsie rolls can be softened and shaped for fun embellishments on the mini bundts.
• green M&Ms Garnish and provide a colorful, crunchy accent for decoration; green M&Ms add visual contrast and a sweet, chocolate bite to finished cakes.

Equipment

• Mini Bundt Pan
• Silicone Mini Bundt Pan

Method

 

1. Use a light-colored or stainless steel skillet to easily monitor the butter's color change.: The surface will help you watch the milk solids shift color, and you will notice the butter foam before any browning happens. The scent will move from creamy to sweetly toasty when the solids begin to caramelize. One common slip is leaving the pan unattended, which can quickly move from browned to burned, so stay nearby and stir gently to keep the color even across the pan.
2. Place butter into the skillet. Turn the heat to medium and let the butter melt completely. Stir occasionally to help it melt evenly.: As it melts, you will hear a quiet simmer and see foamy bubbles across the top; this is the water evaporating. Even melting prevents hot spots that can brown parts faster than others. Avoid cranking the heat, which can make the solids brown unevenly and produce a bitter note.
3. As the butter melts, it will begin to foam. This is the water content evaporating. Stir gently during this stage.: The foam will rise and then settle, and gentle stirring helps the milk solids separate from the fat. The smell is still buttery at this point, without the toasted aroma yet. A common mistake is over stirring aggressively, which can spray hot fat, so use a spoon or spatula and keep your motions calm.
4. After the foaming subsides, keep stirring. The milk solids will begin to brown, turning from yellow to golden brown.: Watch for little specks of color forming, and tilt the pan to inspect the base. Browning happens quickly when the solids begin to color, and you will see them progress from pale to amber. If you let them pass the golden stage, the flavor tips to bitter, so remove from heat promptly when you see even browning.
5. The butter will release a nutty, caramel-like fragrance when it reaches the browning stage. This is a key indicator it's ready.: Take a deep breath to note the change from plain butter to a warm, toasty aroma, and that scent will translate into the frosting. One trap is mistaking a strong sizzling for doneness, but rely on color and smell rather than sound alone.
6. Once the butter is browned, immediately remove the skillet from the heat to prevent burning.: Carry the pan off the flame and set it on a cool burner, because residual heat can continue to darken the solids. Rapid removal stops the browning at the perfect point, preserving the sweet, nutty notes. Leaving the skillet on the hot surface will escalate the color to burnt quickly.
7. Once finished, pour it into a bowl and set it in the fridge or freezer until it is back to a soft room temperature and not melted.: Cooling firms the butter so it can be whipped into fluffy frosting, and you will see the texture go from liquid to creamy. Chilling too long makes it hard to whip, so check often. If you forget and it gets solid, let it soften slightly at room temperature before beating to avoid lumps in your frosting.
8. Preheat your oven to 350°F.: The oven will take a good ten to fifteen minutes to come up to temperature, and I like to preheat before mixing so the batter can go straight in. A steady oven ensures even rise and consistent browning. Baking in an oven that is too cool will lead to dense cakes and uneven texture.
9. Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice in a separate bowl. Set aside.: Dry mixing distributes the leaveners and spice evenly, and when you sift or whisk you will notice a uniform color and light, powdery feel. This step prevents pockets of baking soda or spice that can make the flavor swing. Skipping this can create uneven rise and concentrated flavor spots in the cake.
10. In the bowl of a stand mixer or large mixing bowl, mix together the brown sugar, granulated sugar, pumpkin puree and vegetable oil until combined and smooth.: The mixture should look glossy and cohesive, and you will smell the molasses notes as the brown sugar dissolves. This creates an emulsion that traps air and helps with rise. Overmixing at this stage is less risky, but under mixing leaves streaks of sugar or puree that will affect texture.
11. Add the vanilla extract and eggs and mix together until well combined.: The batter will lighten slightly and become more fluid; incorporating the eggs helps with structure and moisture. Use room temperature eggs for smoother integration so the batter does not seize. A common error is adding cold eggs, which can cause the batter to curdle, so let eggs come to room temperature if you can.
12. Add the dry ingredients to the pumpkin mixture and mix just until combined.: Fold or mix briefly until you no longer see streaks of flour, because over mixing develops gluten and makes the cakes tougher. The final batter should be velvety and pourable, with a spiced, pumpkin aroma. Overworking here will yield a denser crumb, so stop as soon as the flour is incorporated.
13. Spray the mini bundt pan with nonstick cooking spray and fill each mold to about 1/4” from the top.: The batter will rise moderately, and leaving a small gap prevents overflow and ensures a rounded top. Smooth the tops gently for even browning. Filling too full will cause spill over, while under filling produces undersized cakes.
14. Bake for 15-20 minutes or until golden brown and set. Set aside and let the cakes cool in the pan for 10 minutes before carefully removing from the mold. Let the cakes cool completely before decorating.: You will see the edges pull slightly from the pan and a toothpick should come out clean with a few moist crumbs. Cooling in the pan stabilizes the shape, and removing too soon can cause the cakes to break. If you rush cooling, the cakes may crumble when you unmold them.
15. In the bowl of a stand mixer or medium mixing bowl, beat the brown butter until it’s light and fluffy.: As you whip the cooled browned butter, it will take on a lighter color and aerated texture; this is key for a silky frosting. Properly whipped butter traps air and yields a spreadable, pipeable consistency. If the butter is too warm and oily, your frosting will be runny, so chill slightly then beat.
16. Add in the powdered sugar 2 cups at a time and mix until combined.: Adding in intervals prevents a cloud of sugar and allows you to gauge the frosting thickness. The mixture will thicken and become pale as you incorporate the sugar. Dumping all the powdered sugar in at once can overwhelm the mixer motor and create lumps.
17. Add in the vanilla extract, cinnamon and salt. Mix again. If the icing is a bit stiff, you can add 2 to 4 tablespoons of heavy whipping cream to the frosting.: At this point the frosting should taste balanced, with warm spice and a touch of salt to cut the sweetness. The cream adjusts spreadability so the frosting pipes smoothly. Adding too much cream will make it too loose, so add slowly and test the consistency.
18. Place the frosting into a piping bag fitted with the large decorators tip of your choice.: Piping gives you control and a clean finish when forming the pumpkin shape. A large tip helps create a full dome of frosting that holds when you stack cakes. Using no piping bag or an undersized tip makes the process messy and fragile.
19. Place one bundt upside down and pipe a generous amount of butter cream onto the top. Place another bundt right-side up on top of this to form a “pumpkin”.: Look for a soft, pillowy mound of frosting that supports the top cake without sliding; the visual should mimic a rounded pumpkin. The scent will be rich and buttery once assembled. If the frosting is too soft, the top layer may slip, so chill for a few minutes to firm up if necessary.
20. A cinnamon stick in the middle of the bundt completes the pumpkin look! Finish with a few green candies for leaves if you like.: The cinnamon stick provides both visual and aromatic finishing touch, and the small candies add color and crunch. Place them gently so the assembled mini pumpkin stays balanced. Pushing decorations in too far can cause the cake layers to misalign or split.

Notes

• Swap the garnish: Use chopped nuts or tiny fondant leaves instead of green candies for a rustic look and added crunch.
• Make them mini loaves: If you don’t have a mini bundt pan, bake the batter in small loaf pans for a sliceable presentation.
• Spice boost: Increase the pumpkin pie spice by a half teaspoon for more warmth, but taste the batter so it does not overpower the pumpkin.
• Frosting texture: For a silkier frosting, beat the brown butter longer and add cream one teaspoon at a time until you reach the desired consistency.
• Decor options: Swap the cinnamon stick for a pretzel stick for an easy, edible stem with a salty crunch contrast.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.