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!

Course Dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings

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.

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