Pumpkin Spice Mini Bundt Cakes {Recipe}

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!


Want more Pumpkin goodness? Follow my Pumpkin board on Pinterest!

Pumpkin Pumpkin Pumpkin Pinterest Board


    • Carlie says

      So glad you stopped by, Winnie! Thanks for adding your post – can’t wait to try it out :) Blessings!

    • Carlie says

      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 :)