Description
Moist and spiced mini pumpkin bundt cakes that are perfect for fall gatherings. Easy to bake, beautifully shaped, and delicious with glaze or sugar.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini bundt pans generously.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined; do not overmix.
- Spoon batter into prepared pans, filling each cavity about two-thirds full.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Delicious with coffee, chai, or a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American