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–+ servings

Miniature Pumpkin-Spice Bundt Cakes

miniature pumpkin-spice bundt cakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 10 minutes
Total Time: 55 minutes
Servings: 6 people
Author: Giangi Townsend
The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla perfectly harmonize. Not overpowering and so flavorful with each bite

Ingredients

  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, well packed
  • 3 eggs
  • 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
  • sifted confectioner's sugar (optional)
US - Metric

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

Substitutions and variations
  • Add mixed chopped nuts that you like to the mixture.
  • Chopped dates or raisins will enhance the sweetness of this fantastic dessert.
  • Add homemade Chantilly cream over them for an over-the-top dessert during the holiday season.
Storage instructions
Once your small cakes are completely cooled to room temperature, you can store them in an airtight container for several days.

Nutrition

Calories: 652kcal | Carbohydrates: 144g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 532mg | Potassium: 272mg | Fiber: 2g | Sugar: 87g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.