It’s officially pumpkin season, and we’re ready to celebrate with these delicious mini pumpkin bundt cakes! These cute little desserts are perfect for any fall occasion, from Halloween parties to Thanksgiving dinners. With two different recipe options, you can choose the one that best suits your taste buds. So get ready to impress your friends and family with these festive treats!
Recipe 1: Classic Mini Pumpkin Bundt Cakes
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F. Grease a mini bundt cake pan with cooking spray or butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Add dry ingredients to wet ingredients and stir until just combined.
- Spoon batter into the prepared pan, filling each mold about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
- Dust with powdered sugar or top with cream cheese frosting before serving.
Nutritional Information:
- Serving Size: 1 mini bundt cake
- Calories: 170
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 110mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Cooking Time:
20-25 minutes
Equipment:
- Mini bundt cake pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Wire rack
Serving Suggestions:
These mini pumpkin bundt cakes are perfect on their own, but you can also top them with powdered sugar or cream cheese frosting for an extra special touch. Serve them with a cup of hot apple cider or pumpkin spice latte for the ultimate fall treat!
Variations:
If you want to switch things up, try adding chocolate chips or chopped nuts to the batter before baking. You can also experiment with different spices, like cardamom or allspice, to give the cakes a unique flavor.
Substitutions:
If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash instead. You can also use gluten-free flour if you need to make these cakes gluten-free.
Storage:
Store leftover cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cakes for up to 3 months.
Tips:
- Make sure your butter is softened before creaming it with the sugar. This will help the batter come together smoothly.
- Don’t overmix the batter once you’ve added the dry ingredients. Overmixing can lead to tough, dry cakes.
- If you’re having trouble getting the cakes to release from the pan, try running a butter knife around the edges before turning them out onto the wire rack.
Frequently Asked Questions:
- Can I use a regular-sized bundt cake pan instead of a mini one?
- Can I use pumpkin pie spice instead of individual spices?
- Can I make these cakes ahead of time?
Yes, but you’ll need to adjust the baking time. Start with 30-35 minutes and check the cakes with a toothpick to see if they’re done.
Yes, you can substitute 1 tsp of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves in this recipe.
Yes, you can make the cakes a day or two ahead of time and store them in an airtight container until you’re ready to serve them.
Recipe 2: Vegan Mini Pumpkin Bundt Cakes
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F. Grease a mini bundt cake pan with cooking spray or oil.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk together applesauce, brown sugar, pumpkin puree, vegetable oil, and vanilla extract.
- Add dry ingredients to wet ingredients and stir until just combined.
- Spoon batter into the prepared pan, filling each mold about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
- Serve as is or drizzle with a simple glaze made from powdered sugar, non-dairy milk, and vanilla extract.
Nutritional Information:
- Serving Size: 1 mini bundt cake
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 1g
Cooking Time:
20-25 minutes
Equipment:
- Mini bundt cake pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
These mini pumpkin bundt cakes are delicious on their own, but you can also drizzle them with a simple powdered sugar glaze for some extra sweetness. Serve with a cup of hot apple cider or your favorite fall beverage!
Variations:
If you want to add some texture to the cakes, try mixing in chopped nuts or raisins before baking. You can also experiment with different spices, like cardamom or allspice, to give the cakes a unique flavor.
Substitutions:
If you