Miniature Pumpkin-Spice Bundt Cakes
User Reviews
5
Miniature Pumpkin-Spice Bundt Cakes
Description
This recipe combines vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, vanilla, and Greek yogurt to create a rich wet mixture. The dry ingredients include flour, baking powder, baking soda, salt, and a mix of warm spices: nutmeg, cinnamon, ginger, and pumpkin pie spice. After mixing, the batter is portioned into greased mini Bundt pans, leaving space for rising.
The cakes bake at 350°F until a pick inserted near the center comes out clean, approximately 30 minutes. Cooling in the pans briefly before transferring to a rack helps them hold shape. Sprinkling confectioners' sugar on top adds an optional finishing touch.
These cakes serve well as a single-serve dessert during fall or holiday seasons. Variations include adding chopped nuts or dried fruits like dates or raisins for texture and sweetness. They also pair nicely with Chantilly cream to elevate the dessert presentation. Proper storage in airtight containers keeps them fresh for several days.
Ingredients
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 1 cup brown sugar well packed
- 3 egg
- 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
- confectioners' sugar sifted, optional
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
- Once cooled, store cakes in an airtight container to keep them fresh for several days.
- For added texture and flavor, chopped nuts like walnuts or pecans can be mixed into the batter.
- Adding chopped dates or raisins enhances the sweetness and chewiness of the cakes.
- Serving with homemade Chantilly cream makes for an indulgent holiday dessert.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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