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!