Pumpkin Mini Bundt Cakes
User Reviews
4.9
78 reviews
Excellent
Pumpkin Mini Bundt Cakes
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These adorable pumpkin mini Bundt cakes taste like fall are perfect moist! Made with lupin flour and topped with a simple cream cheese glaze, they are keto-friendly, high-protein and gluten-free.
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Ingredients
Pumpkin spice mini pound cakes
- 1 1 cup lupin flour plus more for dusting the pan
- 1 1 teaspoon baking powder
- 1 1 tablespoon pumpkin pie spice (or make your own, see Notes)
- ½ ½ cup butter add 1 pinch salt if using unsalted
- ½ to ¾ ½ to ¾ cup sugar substitute add 3/4 if you prefer sweeter
- 2 2 large eggs (EU Medium) room temperature
- 1 1 cup pumpkin puree
- 1 1 teaspoon vanilla extract
Cream cheese glaze
- 3 3 ounces cream cheese softened
- ⅓ ⅓ cup powdered sweetener
- 1 1 teaspoon vanilla extract
- 2 to 4 2 to 4 tablespoons low-carb milk or cream, add as needed to adjust consistency
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Instructions
Pumpkin spice mini Bundt cakes
- Preheat the oven to 350 °F (175 °C) . Butter and dust the mini pound cake pan molds with lupin flour.
- Whisk together 1 cup lupin flour, 1 teaspoon baking powder and 1 tablespoon pumpkin pie spice. Set aside.
- Cream the 1/2 cup butter for about 1 minute on medium speed, until pale and fluffy. Then add 1/2 to 3/4 cup sugar substitute and continue beating until nearly doubled in volume.
- Add 2 large eggs one at a time, to the creamed butter and sweetener, mixing between each addition. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract and mix until combined.
- Add the reserved dry ingredients, and continue mixing until the batter is smooth.
- Spoon the pumpkin cake batter evenly into the mini Bundt pans, and smooth out the tops.
- Bake the mini cakes at 350 °F (175 °C) for about 20 minutes, or until the tops are golden and the edges have just turned golden brown. Turn the pumpkin cakes onto a cooling rack after 10 to 15 minutes, or when the pan is just warm to the touch. Wait until they are fully cooled before applying the glaze.
Cream cheese glaze
- Add 3 ounces cream cheese (softened) , 1/3 cup powdered sweetener (or powdered sugar) and 1 teaspoon vanilla extract to a bowl and mix with a hand mixer or electric whisk until smooth.
- Add 2 to 4 tablespoons low-carb milk as needed, one tablespoon at a time, until you achieve the desired consistency to pour or drizzle over the cakes.
Equipments used:
Notes
- This recipe was originally published in October, 2020 and updated in September, 2024 with a simpler ingredient list, streamlined method and new photos.
- This recipe was originally published in October, 2020 and updated in September, 2024 with a simpler ingredient list, streamlined method and new photos.
- Here's a homemade pumpkin spice mix recipe: 2 teaspoons cinnamon, ½ teaspoon ginger powder, ¼ teaspoon allspice, ¼ teaspoon clove powder, and ⅛ teaspoon ground nutmeg.
- If you prefer, instead of making the glaze, you can serve the individual Bundt cakes topped with a dusting of powdered sweetener or confectioners' sugar.
Nutrition Information
Show Details
Serving
1
Calories
278kcal
(14%)
Carbohydrates
13g
(4%)
Protein
12g
(24%)
Fat
24g
(37%)
Sodium
292mg
(12%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Net Carbohydrates
4g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 278kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Sodium | 292mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Net Carbohydrates | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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