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Pumpkin Spice Mini Bundt Cakes {Carlie’s Fall Favorites}

October 6, 2012 by 9 Comments
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For these yummy mini-bundt cakes, we used the following recipe (adapted from King Arthur Flour):

Preheat oven to 350 degrees F.

1/2 cup vegetable oil
3 large eggs (or egg replacer)
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (or canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or a rounded 3/4 teaspoon ground cinnamon plus a rounded 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) unbleached all purpose flour, stirring just until smooth

Put into the mini-bundt cake molds (we used the Pampered Chef mold) and bake for approximately 15 minutes. Ovens vary so be sure to keep a close eye on them.

Take them out and let them cool on a rack. Once cool, sprinkle with powdered sugar, and enjoy!

IT’S LINK UP TIME! Be sure to link your favorite pumpkin spice (or just plain pumpkin) recipes and check out the other fabulous recipes below!






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About Carlie Kercheval

Carlie Kercheval is a homeschooling mom by day and a blogger by night. She enjoys being married to the love of her life {Michael} while together they fulfill God’s purpose for their lives. She is the founder of Fulfilling Your Vows, So You Call Yourself a Homeschooler?, Beautiful Motherhood and Managing Your Blessings. Carlie is also a professional photographer that dabbles in blog design and brand consulting. You can connect with her on Pinterest, Twitter and Facebook.

Comments

  1. Winnie says:
    October 6, 2012 at 6:43 pm
    These are great looking mini-cakes
    I wish I could have one now :)
    Thanks for the party
    Reply
  2. Tajuana says:
    October 6, 2012 at 8:10 pm
    Carlie I have really enjoyed reading and seeing all these recipes using pumpkin. I haven’t submitted anything because most of what I’ve done with pumpkin everyone else is already posting. Last year I post a week of pumpkin recipes here http://think0utsidethebox.blogspot.com/search/label/pumpkin
    Tajuana recently posted..Beeyoutiful SkinMy Profile
    Reply
  3. katie says:
    October 7, 2012 at 5:03 am
    These look two cute to eat! and what a great treat to bake during the fall. thanks so much for linking them up this week at katies language cafe’s friday recipe link up! ~~katie
    katie recently posted..French Cuisine Friday Recipe Link Up #2My Profile
    Reply
  4. Angela says:
    October 8, 2012 at 5:06 pm
    These are so cute and sound delicious, I cannot wait to try them out!
    Angela recently posted..Carrot And Zucchini Bars With Cream Cheese FrostingMy Profile
    Reply
  5. Cindy says:
    October 10, 2012 at 10:15 pm
    I’ve been holding this recipe in my email box since you posted it … think I’m finally going to try it tonight. :-) I remembered that I have a mini bundt pan that my mom gave me. (I have never used it before!)
    Cindy recently posted..10 Character Traits for a Strong FamilyMy Profile
    Reply
    • Carlie says:
      October 10, 2012 at 10:17 pm
      Awesome, Cindy! Let me know how it goes! They are so cute, aren’t they? I love little mini things….especially when they taste good :)
      Reply

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