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Pumpkin Mini Bundt Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cakes
Calories 150
Delightful mini bundt cakes infused with pumpkin and warm spices, perfect for fall gatherings or cozy treats.

Ingredients

Dry ingredients

  • 1 cup lupin flour (plus more for dusting the pan)
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice ((or make your own, see Notes))

Wet ingredients

  • 0.5 cup butter (add 1 pinch salt if using unsalted)
  • 0.5 to 0.75 cup sugar substitute (add 3/4 if you prefer sweeter)
  • 2 large eggs ((EU Medium) room temperature)
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 ounces cream cheese (softened)
  • 1/3 cup powdered sweetener
  • 2 to 4 tablespoons milk of choice (or cream, add as needed to adjust consistency)

Instructions 

  • Preheat oven to 350°F (175°C) and dust mini bundt pan with lupin flour.
  • Mix dry ingredients in a bowl; beat wet ingredients separately, then combine.
  • Add milk gradually to reach desired batter consistency.
  • Fill mini bundt molds with batter and bake for 20 minutes.
  • Allow to cool before removing from pan and serving.

Notes

Use fresh pumpkin puree for best flavor and texture.
Calories: 150kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: pumpkin