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!