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Mini Pumpkin Bundt Cakes

Daniel and I had such an incredible weekend in Carmel (I will be posting more on that later in the week) and one of the things I loved most was the gorgeous fall weather. I’m back at it with another pumpkin recipe to continue my love for this time of year before it is all Christmas themed everything. By now ya’ll know I’m a sucker for any mini version of a baked good, so when I spotted this individual bundt cake pan at Williams Sonoma I was in heaven. These cakes are so easy to make and have the consistency of a pumpkin bread, I just top them with a light dusting of powdered sugar and they are good to go!

Mini Pumpkin Bundt Cakes

  • 2 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup cold water
  • 1/2 cup canola oil
  • 1 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 cup powdered sugar (optional)

Pumpkin Spice 

  • 1/2 tsp. cloves
  • 1 tsp. pumpkin pie spice
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon

 

Directions: 

  1. Preheat oven to 350 degrees. Spray 6 mini bundt cake pan with cooking spray and lightly dust with flour. 
  2. Combine all pumpkin spice ingredients in a small bowl then combine the remaining dry ingredients and add the pumpkin spice mixture. In a separate bowl whisk water, oil, eggs and pumpkin. Pour dry ingredients into the wet and stir until combined.
  3. Pour batter into each opening until they are about 2/3 of the way full. The mini pans can be a bit tricky, so I take a large spoon full of batter and slowly work it around each opening. Bake for approx. 20 minutes or until toothpick comes out clean. Cool for 10 minutes before placing on cooling racks.While the cakes are cooling on the wire rack lightly dust with powdered sugar. 

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