Imagine biting into a perfectly moist, spice-infused mini bundt cake that captures the essence of fall in every single bite. These Easy Mini Pumpkin Bundt Cakes are not just a dessert; they're a seasonal celebration that transforms your kitchen into a cozy autumn haven. With their tender crumb, warm spices, and adorable mini size, these little cakes are about to become your new obsession – perfect for family gatherings, afternoon tea, or when you simply need a delectable pick-me-up.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan with cooking spray or butter to ensure the cakes release easily after baking.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well until the ingredients are fully incorporated and the mixture is smooth.
- Add the eggs to the mixture, one at a time, beating well after each addition. This will help to create a light and fluffy batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures that the dry ingredients are evenly distributed and helps to prevent clumping.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cakes.
- Once the batter is ready, carefully spoon it into the prepared mini bundt cake pan, filling each cavity about two-thirds full to allow room for rising.
- Place the bundt cake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- After baking, remove the pan from the oven and let it cool for about 10 minutes. Then, gently invert the pan to release the mini bundt cakes onto a wire rack to cool completely.
- Once cooled, you can dust the mini pumpkin bundt cakes with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk, if desired.
- Serve the mini pumpkin bundt cakes warm or at room temperature, and enjoy your delicious fall treat!
Tips
- Use fresh spices: Ensure your cinnamon and nutmeg are recently purchased for maximum flavor intensity.
- Don't overmix: Stir the batter just until ingredients are combined to keep the cakes light and fluffy.
- Check doneness early: Mini bundt cakes bake faster than traditional cakes, so start checking at 18 minutes.
- Grease the pan thoroughly: Use a non-stick cooking spray or brush with melted butter to prevent sticking.
- Cool completely before decorating: This prevents your powdered sugar or glaze from melting and ensures a beautiful presentation.
- Experiment with toppings: Try cream cheese glaze, caramel drizzle, or a sprinkle of chopped pecans for extra texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 40mg
