Mini Pumpkin Bundt Cakes
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Mini Pumpkin Bundt Cakes
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Look no further than this recipe for Pumpkin Bundt Cakes if you are looking for a tasty fall treat. These moist bundt cakes have the perfect amount of pumpkin spice flavor and are topped with a fabulous homemade maple glaze.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1/8 tablespoon black pepper ground
- ½ cup olive oil
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 egg large
- 1 ½ cups pumpkin puree
Maple Glaze
- ¼ cup maple syrup real
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon stick or course sugar for decorating
- brown sugar or course sugar for decorating
Instructions
- Heat your oven to 350 degrees F and spray non-stick spray on the Bundttray.
- In a medium bowl, whisk together the flour, baking powder, baking soda,salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
- In a large bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin untilcombined. Add the wet ingredients to the dry ingredients and mix untilsmooth.
- Divide the batter into the individual Bundts, filling it 2/3 full. Place in theoven and bake for 12-15 minutes or until the center is no longer wet.Remove the tray from the oven and allow it to cool for 5 minutes. Place theBundt cakes on a wire cooling rack until cool.
- For the glaze, in a medium bowl, mix the powdered sugar, maple syrup, andvanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
- Dip each cake in the glaze and place a cinnamon stick in the center, dustdesired sugar on top.
Equipments used:
Nutrition Information
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Calories
615kcal
(31%)
Carbohydrates
104g
(35%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.01g
(1%)
Cholesterol
55mg
(18%)
Sodium
410mg
(17%)
Potassium
293mg
(6%)
Fiber
3g
(12%)
Sugar
75g
(150%)
Vitamin A
9615IU
(192%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6bundt cakes
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 104g | 35% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 410mg | 17% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 75g | 150% |
| Vitamin A | 9615IU | 192% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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