Pumpkin Mini Bundt Cakes
User Reviews
4.9
Pumpkin Mini Bundt Cakes
Description
Pumpkin Mini Bundt Cakes are made from a batter of lupin flour, baking powder, and pumpkin pie spice mixed into a creamed blend of butter, sugar substitute, eggs, pumpkin puree, and vanilla. The pumpkin pie spice lends warm autumn flavors while the lupin flour provides structure. The cakes are portioned into mini Bundt cake pans, dusted with additional lupin flour to prevent sticking, then baked until golden with slightly crisp edges.
The result is moist mini pound cakes featuring a soft crumb and tender bite. The pumpkin puree adds moistness and a subtle natural sweetness, balanced by the aromatic spice blend. Once cooled, the cakes are topped with a cream cheese glaze made from softened cream cheese, powdered sweetener, vanilla, and a splash of milk to adjust consistency, adding a smooth tangy finish.
These mini Bundt cakes suit afternoon tea or dessert portions and can be served with just a dusting of powdered sweetener if preferred. The recipe also includes a homemade pumpkin spice mix combining cinnamon, ginger, allspice, clove, and nutmeg for convenient seasoning.
Adjust the glaze sweetness or cake sugar substitute quantity based on taste preferences. Allow cakes to cool partially before removing from pans to avoid breakage. Lupin flour’s properties may require specific handling as noted.
Ingredients
Pumpkin spice mini pound cakes
- 1 cup lupin flour plus more for dusting the pan
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (or make your own, see Notes)
- ½ cup butter add 1 pinch salt if using unsalted
- ½ to ¾ to ¾ cup sugar substitute add 3/4 if you prefer sweeter
- 2 egg EU Medium) room temperature, large
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream cheese glaze
- 3 ounces cream cheese softened
- ⅓ cup powdered sweetener
- 1 teaspoon vanilla extract
- 2 to 4 to 4 tablespoons milk or cream, add as needed to adjust consistency, low-carb
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.
Notes
- Dust pans with lupin flour to prevent mini Bundt cakes from sticking.
- Use the homemade pumpkin spice blend for fresh aromatic flavor or substitute with store-bought pumpkin pie spice.
- Let cakes cool 10-15 minutes before inverting pans to keep their shape intact.
- Instead of glaze, cakes can be served with a light dusting of powdered sweetener if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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