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Mini Pumpkin Bundt Cakes: Easy, Irresistibly Moist Fall Treats

Mini Pumpkin Bundt Cakes
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Indulge in these delightful mini pumpkin bundt cakes that are perfect for fall. They’re moist, easy to make, and an irresistible treat!

Ingredients

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  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini bundt cake pan.
  2. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
  6. Pour the batter into the prepared bundt pan, filling each cavity about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, consider adding chocolate chips or walnuts into the batter.
  • These cakes are great for gatherings and can be served with cream cheese frosting.

Nutrition

Find it online: https://www.flickfork.com/mini-pumpkin-bundt-cakes/