Mini Pumpkin Bundt Cakes
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.
Ingredients
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 teaspoon Pumpkin pie spice
- 1/2 cup Unsalted butter, melted
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1/2 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 1/4 cup Buttermilk
- 2 tablespoon Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a mini bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- 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.