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!
Preheat oven to 350 Fahrenheit
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.