Miniature Pumpkin-Spice Bundt Cakes (Edit recipe)

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The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla perfectly harmonize. Not overpowering and so flavorful with each bite

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

16

Serves: 6

Ingredients

1 cup Vegetable Oil
1.5 cups Granulated White Sugar
1 cup Brown Sugar, (well packed)
3 Eggs
1.75 cups Pumpkin Purée
1.5 tsp Vanilla Extract
.75 cup Greek Style Yogurt, Plain Unsweetened - Kite Hill
3.5 cups All Purpose Flour, sifted
1 tsp Baking Powder
1 tsp Nutmeg, ground
1 tsp Cinnamon, Ground, ground
1 tsp Salt
1 tsp Pumpkin Pie Spice, ()
1 tsp Ginger, Ground, ground
.5 tsp Baking Soda
1 pinch Con AA Confectioners Sugar - The Spice Lab, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350u00b0 F. Generously spry miniature Bundt pans with baking spray with flour.
In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda.
Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated.
Divide batter among wells of pans, leaving u00bc space free to allow the pumpkin to rise and not overflow.
Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
Remove from oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioneru2019s sugar (optional)If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.

Notes

Add mixed chopped nuts that you like to the mixture. Chopped dates or raisins will enhance the sweetness of this fantastic dessert. Add homemade Chantilly cream over them for an over-the-top dessert during the holiday season.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	969
Fat:	40 g
Carbohydrates:	141 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	476 mg
Fiber:	5 g
Sugars:	75 g
Sugar Alcohol:	0 g
Calculated per serving.