Pumpkin Bundt Cake
These mini Pumpkin Bundt Cakes aren't just adorable, they are SO GOOD too! Topped with a simple glaze, it's hard not to eat just one.
Servings 12 mini bundt cakes
Calories 417kcal
Ingredients
- 2 3/4 cups all purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon pumpkin pie spice
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla beans ground and dried
- 1 cup cold water
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin
for the glaze-
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
- Measure all dry ingredients into a large bowl and stir.
- In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients.
- Pour wet ingredients into the dry and stir until just combined.
- Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
- For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.
Nutrition
Calories: 417kcal | Carbohydrates: 77g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 346mg | Potassium: 153mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.9mg