These Pumpkin Mini Bundt Cakes are fast and easy to make. They are baked in individual mini bundt cake pans and can be served plain with a dusting of icing sugar or dressed up with maple syrup icing and chopped toasted pecans for a more elaborate dessert. The perfect dessert to add to the Thanksgiving or Christmas table, include as part of a gift food basket or enjoyed plain as a snack. The pumpkin mini bundt cakes freeze well wrapped individually in pastic wrap and placed in a sealed freezer bag.
If mini bundt cake pans are not available, muffin pans, mini loaf pans or a 1 ten cup bundt pan can be substituted.
Pumpkin Mini Bundt Cakes Recipe
Ingredients:
- 1 cup vegetable oil
- 2 cups brown sugar
- 2 eggs
- 2 cups pumpkin purée *
- 4 cups all purpose white flour
- 2 tsp. baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Add On Ingredients: (Optional)
- 1 cup dried cranberries or
- 1 cup dark raisins or
- 1 cup chocolate chips or
- 1 cup chopped pecans or
- 1 cups chopped walnuts
How to Prepare the Pumpkin Mini Bundt Cakes:
Preheat oven to 350° F.
Servings: 10 mini bundt cakes
- Grease and flour (or spray with cooking spray) 10 one cup mini bundt cake pans.
- Mix vegetable oil and brown sugar together in bowl of stand up mixer.
- Add eggs one at a time beating well after each addition.
- Add pumpkin puree and mix until well combined.
- Combine flour, baking soda, cinnamon, salt and nutmeg in separate bowl.
- Add in three additions to pumpkin purée mixture.
- Mix until batter is well blended.
- Add one of the 'Add On' ingredients if using.
- Pour batter in equal amounts into the 10 mini bundt cake pans.
- Bake for 25 minutes or until a cake tester comes out clean.
- Cool pumpkin mini bundt cakes for 30 minutes.
- Unmold cakes onto rack and turn over.
- Dust mini bundt cakes with plain icing sugar or top with Maple Syrup Icing.
Maple Syrup Icing Recipe:
Ingredients:
- 4 cups icing sugar.
- 1/4 cup maple syrup
- 1 cup chopped toasted pecans (optional)
How to Prepare Maple Syrup Icing:
- In medium size bowl, combine the 4 cups of icing. Slowly add the maple syrup and mix until the icing sugar has been well blended.
- Mix until well combined.
- Ice tops of pumpkin bundt cakes with Maple Syrup Icing..
- Sprinkle top of each mini bundt cake with chopped toasted pecans (if using).
How to make Pumpkin Purée *
- Peel pumpkin (4-5 pounds), seed and cut into chunks.
- Place steamer basket in large sauce pan.
- Add one to two inches of water.
- Cover saucepan and bring to a boil.
- Add pumpkin chunks, cover and cook for about 15-20 minutes until soft.
- Purée in food processor until smooth.
- Use in any recipe that requires pumpkin purée.
- Makes 4-5 cups of pumpkin purée.
Pumpkin Desserts
Steamed Pumpkin Pudding with Brandy Sauce
Pumpkin Chocolate Chip Bundt Cake Recipe
