Miniature Pumpkin-Spice Bundt Cakes
User Reviews
5.0
48 reviews
Excellent
Miniature Pumpkin-Spice Bundt Cakes
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The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla perfectly harmonize. Not overpowering and so flavorful with each bite
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Ingredients
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 1 cup brown sugar well packed
- 3 eggs
- 1 ¾ cups pumpkin (pure)
- 1 ½ teaspoons vanilla extract
- ¾ cup Greek yogurt
- 3 ½ cups flour sifted
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- sifted confectioner's sugar (optional)
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Instructions
- Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.
- In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
- In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda.
- Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated.
- Divide batter among wells of pans, leaving ¼ space free to allow the pumpkin to rise and not overflow.
- Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
- Remove from oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioner’s sugar (optional)If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.
Notes
- Substitutions and variations
- Storage instructions
- Once your small cakes are completely cooled to room temperature, you can store them in an airtight container for several days.
- Add mixed chopped nuts that you like to the mixture.
- Chopped dates or raisins will enhance the sweetness of this fantastic dessert.
- Add homemade Chantilly cream over them for an over-the-top dessert during the holiday season.
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
144g
(48%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
83mg
(28%)
Sodium
532mg
(22%)
Potassium
272mg
(8%)
Fiber
2g
(8%)
Sugar
87g
(174%)
Vitamin A
122IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 144g | 48% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 532mg | 22% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 87g | 174% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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