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.
