Mini Pumpkin Bundt Cake with Chocolate Rum Glaze

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1. 1Step 1: Preheat the oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
2. 2Step 2: In a large bowl, combine the flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt. In a large glass measuring cup or another bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, sour cream, and vanilla.
3. 3Step 3: Pour the wet mixture over the dry ingredients and stir using a rubber spatula just until moist.
4. 4Step 4: Scoop the batter evenly into the bundt pan. Place in the oven and bake for 15-20 minutes, or until a tester inserted in the center comes out clean.
5. 5Step 5: Remove from the oven and let cool for 15 minutes before inverting the cakes onto a wire rack.
6. 6Step 6: To make the glaze, heat the heavy cream in the microwave for 1 minute, or until boiling; set aside. In another microwave-safe bowl, melt the chocolate chips in the microwave for 1 minute. Whisk in the heavy cream and rum until smooth.
7. 7Step 7: Drizzle the glaze evenly over the top of the cakes, allowing it to drip down the sides.
8. 8Step 8: Allow the glaze to set before serving.