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 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.
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.
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.
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.
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.
Mini Pumpkin Bundt Cake
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
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
You may also like:
Yum! What a great variation for something sweet!
thank you s!