Mini Pumpkin Bundt Cakes (Edit recipe)

This is one of those recipes that came to me as I was waking up one morning a few weeks ago. I wanted to try using almond butter as a sub for ghee or butter in a recipe. A few alterations later and ta-dah, we now have the cutest little pumpkin bundt cakes. If you use the full fat coconut milk option, these cuties can be made dairy free if you don’t have access to raw milk. If walnuts aren't your nut of choice, toss in the one that is or even add some chocolate chips or cocoa nibs. Perfectly customizable to your taste preferences. If you want nuts on what will be the “top” of the cake after they’re done baking, toss a few in the bottom of the pan before you spoon the batter in. Alternately, if you want some on what will be the “bottom” after baking, sprinkle generously onto the batter once you have it spooned into the pan. So pretty either way. We used a mini bundt pan, which only bakes 6 cakes at a time and this recipe makes more than that. So unless you have more than one mini bundt cake pan, you’ll have to bake the first 6 cakes and then the remaining 2-4 using the rest of the batter to bake the other cakes. Batter should be fine setting at room temperature while the first batch is baking. Depending on how full you fill them, you should get 8-10.