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
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.
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