Heat the oven to 350, and grease the hell out of the mini bundt pans to make sure nothing sticks!

In a small bowl, combine the flour, sugars, baking powder, baking soda, salt and all three spices. Whisk them all together until smooth.

In a medium or large bowl (larger than the first at least), whisk together the pumpkin, oil, sour cream and eggs.

Add your flour mixture to the pumpkin mixture and fold together. Don’t whisk together, fold with a spatula, the batter will be thick.

Put batter ⅔ full in each bundt pan. Bake for about 25-30 minutes. When finished, let the cakes sit in the bundt pans for about five minutes before taking out of the pans and cooling completely on a wire rack. The cakes must be cooled before adding the glaze.

In a sauce pan melt the butter. Continue cooking until the butter begins turning slightly golden brown in color and begins to smell nutty. Remove the saucepan from the heat and add the maple syrup and stir to combine. Then add the bourbon, powdered sugar and salt and whisk until smooth. Let sit for about 10 minutes.

After the glaze has cooled for 10 minutes drizzle over the cooled mini bundt cakes.