Description
Delight in the flavors of fall with these Mini Pumpkin Bundt Cakes, perfect for any celebration or cozy evening.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease the mini bundt pans.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the prepared bundt pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before inverting onto a wire rack.
Notes
- For an extra special treat, drizzle with cream cheese icing.
- These cakes can also be made in a regular bundt pan, just increase the baking time.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Bundt Cakes, fall desserts, pumpkin recipes