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Mini Pumpkin Bundt Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cakes
Calories 180
Delight in these moist and flavorful mini pumpkin bundt cakes, perfect for fall gatherings or a cozy treat.

Ingredients

Dry ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 6 tablespoons unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg (plus 1 egg yolk)
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1/2 cup whole milk

Optional topping

  • to taste powdered sugar (for dusting) or cream cheese frosting

Instructions 

  • Preheat oven to 325°F (160°C). Spray mini bundt pans with non-stick spray or butter and flour.
  • Mix dry ingredients in a bowl. Cream butter and sugar, then add eggs, vanilla, pumpkin, and oil. Alternate adding dry ingredients and milk until combined.
  • Divide batter into pans, filling 3/4 full. Bake for 20-22 minutes until a toothpick comes out clean.
  • Cool for 10 minutes, then invert onto a rack. Serve warm or at room temperature, dusted with powdered sugar or frosted.

Notes

Ensure not to overmix the batter for tender cakes.
Calories: 180kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin