Mini Pumpkin Bundt Cakes
Look no further than this recipe for Pumpkin Bundt Cakes if you are looking for a tasty fall treat. These moist bundt cakes have the perfect amount of pumpkin spice flavor and are topped with a fabulous homemade maple glaze.
Servings: 6 bundt cakes
Calories: 615kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon all-spice
- ¼ teaspoon nutmeg
- 1/8 tablespoon ground black pepper
- ½ cup olive oil
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups pumpkin puree
Maple Glaze
- ¼ cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks and brown or course sugar for decorating
Instructions
- Heat your oven to 350 degrees F and spray non-stick spray on the Bundttray.
- In a medium bowl, whisk together the flour, baking powder, baking soda,salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
- In a large bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin untilcombined. Add the wet ingredients to the dry ingredients and mix untilsmooth.
- Divide the batter into the individual Bundts, filling it 2/3 full. Place in theoven and bake for 12-15 minutes or until the center is no longer wet.Remove the tray from the oven and allow it to cool for 5 minutes. Place theBundt cakes on a wire cooling rack until cool.
- For the glaze, in a medium bowl, mix the powdered sugar, maple syrup, andvanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
- Dip each cake in the glaze and place a cinnamon stick in the center, dustdesired sugar on top.
Nutrition
Calories: 615kcal | Carbohydrates: 104g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 410mg | Potassium: 293mg | Fiber: 3g | Sugar: 75g | Vitamin A: 9615IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg