Miniature Pumpkin-Spice Bundt Cakes

  • 55 mins total
  • 15 mins prep
  • 30 mins cook
  • 10 mins Cooling
  • serves 4 people
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Miniature Pumpkin-Spice Bundt Cakes. I am on full fall bloom with my cooking and baking. So love this time of the year. It could be because we have finally normal temperatures, or because the holidays are my favorite time of the year. Either way, I am enjoying more and more playing in the kitchen for my family and all of you.

Dessert again! What can I say! Wait until you bite into one of those divine Miniature Pumpkin-Spice Bundt Cakes and then you will love me even more. And, did I mention that there is no butter or milk in this recipe? Greek yogurt, which is rich in texture while keeping it super moist.  The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla are in perfect harmony with each other. Not overpowering and so flavorful with each bite.

I love the miniature size bundt cakes as it gives it a great fun presentation. However, you can also prepare them in the small rectangular pound cake baking dish. Do bake them a bit longer, I gave mine another 10 to 15 minutes. Of course, the toothpick test will determine when done as not all ovens are the same or it will vary if you are in high altitude, then adjust accordingly.  Do not overfill your molds as they do rise and may overflow.

I made my own pumpkin pie spice and you can found the recipe here.

Recipe adapted from Victoria Classic.

Suggestions: Add mixed chopped nuts that you like to the mixture as well as some chopped dates.

Giangi's Kitchen Signature

 

Nutrition Facts
Miniature Pumpkin-Spice Bundt Cakes
Amount Per Serving
Calories 1484 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 46g288%
Cholesterol 125mg42%
Sodium 804mg35%
Potassium 610mg17%
Carbohydrates 224g75%
Fiber 7g29%
Sugar 134g149%
Protein 21g42%
Vitamin A 16860IU337%
Vitamin C 5mg6%
Calcium 201mg20%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Miniature Pumpkin-Spice Bundt Cakes

  • 55 mins total
  • 15 mins prep
  • 30 mins cook
  • 10 mins Cooling
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, well packed
  • 3 large eggs
  • 1 ¾ cups pumpkin (pure)
  • 1 ½ teaspoons vanilla extract
  • ¾ cup Greek yogurt
  • 3 ½ cups sifted all-purpose flour
  • 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)

Instructions

  1. Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.

  2. 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.

  3. 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.

  4. Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.

  5. 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.

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