Mini Pumpkin Bundt Cakes
Mini Pumpkin Bundt Cakes with Cinnamon Glaze are moist and flavorful, capturing the essence of fall with a hint of pumpkin spice and a sweet cinnamon glaze.
Ingredients
For the Mini Cakes
- 1 cup pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup mini chocolate chips Feel free to substitute with raisins or dried cranberries.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1 tablespoon milk Can be substituted with water or almond milk.
- ½ teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the pumpkin mixture until just combined. Fold in the mini chocolate chips.
- Spoon the batter into the prepared bundt pan, filling each cavity about 2/3 full.
Baking
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool before removing them from the pan.
Glazing
- For the cinnamon glaze, mix powdered sugar, milk, and cinnamon until smooth, then drizzle it over the cooled cakes.
Notes
To serve, add extra cinnamon or powdered sugar on top. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Cakes can be frozen for later enjoyment.