Mini Pumpkin Bundt Cakes
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Bundt cakes became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware. The pan’s unique design and the cakes’ beautiful shape made them a hit in American households.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Mini Pumpkin Bundt Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a mini bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a separate large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined.
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Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Spoon the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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Once cooled, dust the mini pumpkin bundt cakes with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.