It’s that time of the year when pumpkin treats pop up everywhere. And, since my job recently hosted a craft fair, I thought it would be nice to feature an item that was pumpkin-flavored. So, I made mini pumpkin bundt cakes.
You can easily scale this recipe up and make one, large bundt cake. However, mini bundt cakes are great for sharing. They have built-in portion control, too. Just make sure your mini bundt pan is well-greased. Otherwise, you will have a hard time getting the little cakes out of the pan in one piece. Trust me on that one.
You can ice or glaze the cakes with anything you’d like, or leave them as-is. I glazed these with chocolate ganache. I think the bittersweet chocolate makes a good contrast with the sweetness of the pumpkin cake.
(Adapted from recipe at Chow.com)
- ¾ cup plus 1 tbsp all purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¾ tsp pumpkin pie spice (more or less to taste)
- 1/8 tsp baking soda
- 1/8 tsp salt
- 5/8 cup plus 1 tbsp granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 7 tbsp of pumpkin puree
- ½ tsp vanilla extract
Pre-heat oven to 350°F. Grease and flour 1 12-cavity mini bundt pan (or, spray with non stick cooking spray).
Sift your dry ingredients together. In the small bowl of a stand mixer, beat your oil and sugar on medium speed until combined. Add the egg and beat until light in color. Add the pumpkin puree and vanilla extract, then continue beating until smooth.
Reduce mixer speed to low and slowly add in the sifted dry ingredients, 1/3 at a time, and mix until just combined. Divide batter evenly between the cavities of the prepared mini bundt pan.
Bake at 350° for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.