Mini Pumpkin Pecan Bundt Cakes (g/f)
So perfect to prep ahead of any holiday party or gathering. Little pumpkin cakes, studded with chopped pecans and that frosting is the chef’s kiss! I’ve used several of my favorite products from the FoodSocial Market. Shop my recipe through these affiliate links that also support my recipe developing efforts, thank you in advance! Use code: backporchpaleo for a discount!
Primal Palate g/f Flour - Primal Palate Pumpkin Pie Spice - am.Niccoli Vanilla Baking Salt - Otto's Baking Powder - Lark Ellen Farms Pecans - Mixed Up Foods Maple Bliss Butter - Maizly Corn Milk
PREP TIME
25 minutes to 30 minutes
COOK TIME
22 minutes to 24 minutes
INGREDIENTS
18
Serves: 6
Ingredients
cakes
- .75 cup.75 cup.75 cup Gluten-Free All-Purpose Flour - Primal Palate, can sub standard APF as needed
- .5 cup.5 cup.5 cup Granulated White Sugar
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice - Primal Palate
- .5 tsp.5 tsp.5 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Vanilla Baking SALT - am.Niccoli
- .125 tsp.125 tsp.125 tsp Grain-Free Baking Powder - Otto's Naturals
- .5 cup.5 cup.5 cup Organic Sprouted Pecans - Lark Ellen Farm, roughly chopped
- 1 whole1 whole1 whole Egg, room temperature
- .5 cup.5 cup.5 cup Pumpkin Purée, room temperature
- .25 cup.25 cup.25 cup Maple Bliss Nut Butter - Mixed Up Foods, warmed slightly so it’s loosened up as needed
- 1 tsp1 tsp1 tsp Vanilla Extract
frosting/drizzle
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted
- .5 cup.5 cup.5 cup Brown Sugar
- .25 cup.25 cup.25 cup Cornmilk - Maizly
- 1.5 - 2 cup1.5 - 2 cup1.5 - 2 cup Powdered Sugar
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Organic Sprouted Pecans - Lark Ellen Farm, roughly chopped
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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 your oven to 385° – prepare a mini bundt pan according to the manufacturer's directions.
- Combine flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in a medium bowl. Whisk to combine then add chopped pecans and toss to coat, set aside.
- In another bowl, add in the egg, pumpkin puree, maple bliss butter and vanilla, whisk well to combine until you have a nice smooth mix.
- Pour wet mixture into dry and stir to combine, being sure to scrape along the bottom to ensure all the flour mixture is combined. Fill the mini bundt pan about ¾ full, filling all six bundt molds. Sprinkle a bit of sugar on top of each if desired. Bake for 20-24 minutes or until a toothpick inserted comes out clean.
- Cool for 4-5 minutes and turn out onto a cooling rack to continue to cool. While cakes cool prepare frosting.
- In a medium saucepan, combine butter and brown sugar. Whisk as butter melts to combine and boil for one minute over medium low heat. Remove from heat and let cool for 10 minutes. Add milk and whisk well to combine then pour into a larger glass bowl. Add in enough powdered sugar to get the consistency you want to drizzle on the cakes. Start with about 1¼ cups and go from there*. You can drizzle it on with a spoon or add frosting to a zipper bag, gathering to one corner then clipping a small part of the bag off on one end and pipe on the cakes. Before frosting is set, sprinkle on chopped pecans.
- These are ready to serve!
Notes
You will have extra frosting, so you can serve the extra along with the mini cakes, or freeze for another use.
These do freeze well–freeze on a cooling rack until solid, then place in a freezer safe bag to store. When ready to enjoy, remove them from the freezer and allow to come to room temperature before enjoying.
Here is the link to the mini bundt cake pan I used, if you don't have this available, you can also bake these in a large muffin tin. You will get a few more cakes and you may want to adjust the consistency of the frosting so it's more spreadable versus a drizzle.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Cupcakes & Muffins Gluten Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 597 |
| Fat: | 31 g |
| Carbohydrates: | 78 g |
| Protein: | 5 g |
| Cholesterol: | 15 g |
| Sodium: | 291 mg |
| Fiber: | 4 g |
| Sugars: | 60 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Mini Pumpkin Pecan Bundt Cakes (g/f)”
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look at these bundt BEAUTIES!!! 🤩
Awww, thanks! They’re tasty little cakes!!! 😍