Description
Indulge in the flavors of fall with these delightful Pumpkin Shaped Mini Bundt Cakes. Each bite offers a soft, spiced texture infused with warm cinnamon and nutmeg, making them perfect for cozy gatherings or festive occasions. These charming mini cakes are not just pleasing to the palate but also visually appealing, adding a touch of seasonal charm to your dessert table.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease mini bundt cake pans.
- In a mixing bowl, whisk together flour, baking powder, sugar, cinnamon, nutmeg, and salt.
- In another bowl, blend pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Gradually combine the wet and dry ingredients, mixing until just combined.
- Pour batter into prepared pans, filling them two-thirds full.
- Bake for 20-25 minutes until a toothpick comes out clean. Cool for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg