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You are here: Home / Recipes / Mini Pumpkin Bundt Cake Recipe

Mini Pumpkin Bundt Cake Recipe

November 7, 2016 by Tiffany 2 Comments

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This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed! 

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

Mini Pumpkin Bundt Cake Recipe

Can you believe we’re already in November? I was just getting over Summer and now I am planning my Thanksgiving Menu.

So this year we decided to do a smaller affair since my parents and in-laws are not coming. Instead of doing a big cake, I made a Mini Pumpkin Bundt Cake Recipe so each guest can receive their own individual dessert. I find it more personal and elegant this way.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

This pumpkin cake is so moist that it does not require any glaze or frosting, powdered sugar will do. I added a halved strawberry for some color and freshness.

My favorite part of eating dessert is really the pumpkin spice flavor along with a soft texture. That’s why I always choose a bundt cake over a pumpkin pie.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

If you’d prefer, this recipe makes enough for one big pumpkin bundt cake, all you need to do is adjust the cooking time. Usually takes about 60 minutes in the oven, whereas these little ones require about half the time. For a bigger party simply double or triple the batch.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

My daughters love getting in the kitchen with me, especially when it comes to baking. Now that the Holidays are near, I am forecasting a dozen more baking sessions. They’re excited because they get to ‘crack the eggs’ – my 8-year-old is getting better at separating the whites from the yolks.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

It’s a great to bond with them and create a tradition that I hope in the future they will pass on their children as well.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!

I hope you can try this delicious Pumpkin Bundt Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed!
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2.64 from 11 votes

Mini Pumpkin Bundt Cake

This delicious moist Mini Pumpkin Bundt Cake Recipe is the perfect elegant dessert for your Thanksgiving dinner or any other fall party. No frosting needed! 
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Servings: 6
Calories: 651kcal
Author: Tiffany

Ingredients

  • 1 cup butter (2 sticks) softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 2 tablespoon pumpkin spice (be generous)
  • 1/2 tablespoon cinnamon
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup buttermilk
US Customary - Metric

Instructions

  • Preheat oven to 350 Fahrenheit 
  • Grease 6 mini bundt pans with cooking spray and dust with flour - making sure to shake off any excess. You can use a regular size bundt cake pan too. 
  • In a bowl whisk together all the dry ingredients and set aside 
  • In another bowl, beat the butter and sugar on high for a couple of minutes. Add eggs, one at a time and beat well after each addition. 
  • In a third bowl, mix the pumpkin puree, buttermilk, and vanilla. Stir until well combined. Next, pour half of this mixture and half of the flour mixture in with the eggs and mix well. Make sure you stop and scrape the sides of the bowl. 
  • Add the remaining pumpkin and flour mixture and mix well until well combined. Never overmix a cake batter - this leads to a dry cake. Mix just enough to combine and smooth out the ingredients. 
  • Fill 3/4 of each prepared bundt cake pans and place them on a cookie sheet for easy transfer. Bake for 25 - 30 minutes or until toothpick comes out clean. Allow them to cool for 5 minutes before removing from the pans. Once they are completely cool, dust with powdered sugar just to make them cute. 

Nutrition

Calories: 651kcal | Carbohydrates: 77g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 166mg | Sodium: 712mg | Potassium: 283mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1115IU | Vitamin C: 0.5mg | Calcium: 142mg | Iron: 3.4mg


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Filed Under: Cakes, Desserts, Recipes Tagged With: bundt cake, pumpkin bundt cake, pumpkin cake, pumpkin desserts, thanksgiving desserts, thanksgiving menu

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Comments

  1. s says

    November 8, 2016 at 7:52 am

    Yum! What a great variation for something sweet!

    Reply
    • Tiffany says

      November 8, 2016 at 8:44 am

      thank you s!

      Reply
2.64 from 11 votes (11 ratings without comment)

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Welcome!

Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 daughters. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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