Mini Pumpkin Bundt Cakes
Deliciously moist mini bundt cakes infused with pumpkin and warm spices, perfect for fall celebrations.
Ingredients
Dry Ingredients
- 2 cups all purpose flour Provides the essential structure for the cakes.
- 1 tbsp pumpkin pie spice A blend of warming spices enhancing holiday flavor.
- 1 tsp baking soda Acts as a leavening agent.
- 1/2 tsp salt Enhances all flavors.
Wet Ingredients
- 1/2 cup unsalted butter Adds richness and moisture.
- 1 cup granulated sugar Sweetens the batter and contributes to texture.
- 1 large egg Binds ingredients together.
- 1 yolk egg yolk Adds richness.
- 1 tsp vanilla extract Provides aromatic flavor.
- 1 cup pumpkin puree Adds moisture and seasonal flavor.
- 1/4 cup vegetable oil Increases moisture and tenderness.
- 1/2 cup whole milk Adds creamy texture.
Optional Garnishes
- 1 cup cream cheese frosting For an indulgent touch.
- 1 cup powdered sugar For dusting.
Instructions
Preparation
- Preheat the oven to 325°F.
- Spray the mini bundt pan with non-stick baking spray or butter and flour it.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Mixing
- In a stand mixer, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the large egg followed by the egg yolk.
- Stir in the vanilla extract, pumpkin puree, and vegetable oil until well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, until just mixed.
Baking
- Evenly divide the batter among the prepared mini bundt pans, filling each about three-quarters full.
- Place the pans in the oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Cool the cakes in the pan for about 10 minutes before inverting onto a rack.
- Serve dusted with powdered sugar or topped with cream cheese frosting.
Notes
For best results, use room temperature ingredients. Store in an airtight container for up to five days or freeze for up to three months.