MINI PUMPKIN BUNDT CAKES
Updated: Dec 3, 2020
I've come to the realization that my recipes are all over the place, but I'm okay with that. I have no plan but I try to make recipes that are seasonal. And nothing screams Autumn like a tried and true pumpkin dessert. The world doesn't need another pumpkin cake/bread recipe but I will never get tired of them. I love all things pumpkin except pumpkin pie. Gasp! Yes its true but we always had apple or pecan pie for Thanksgiving and I prefer my pumpkin in cake form. What I love about this cake is that it's not too sweet or heavily spiced. You can really taste the pumpkin flavor and it's even better the next day. The question now is do you know the difference between pumpkin bread and pumpkin cake?
So I actually did some research on this and according to Food52.com,
"Quick breads (even the ones that are savory or simply not sweet) are not true breads at all. And most of the sweet, rich loaves that we call breads are actually cakes baked in loaf pans."
It's like how muffins are basically cupcakes without frosting. Whatever you want to call it, it is still absolutely delicious with an amazing crumb. It's also no mistake that National Cake Day fall on Thanksgiving this year. Now go grab some cake pans and lets start baking!
MINI PUMPKIN BUNDT CAKES
(makes about 12 minis or 1 10 inch bundt cake)
1 cup sugar
1 cup brown sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
1/4 teaspoon cloves
1/2 teaspoon salt
1 can pumpkin puree
Powdered sugar, garnish
Preheat oven to 350 degrees. Sift the flour, baking soda, spices, and salt in a medium mixing bowl. In a bowl of a stand mixer, mix sugars and oil with the whisk attachment until blended. Add eggs, one at a time, mixing well after each addition. Add in the pumpkin puree, followed by the dry ingredients. Mix until thoroughly blended and a smooth batter is created.
Spray the molds with cooking spray. Pour about 1 cup of batter into each well of the mini bundt mold and place the molds on 2 sheet pans. Bake for about 25 minutes until golden brown and toothpick inserted in the center comes out clean. If using a 10 inch bundt pan, bake for about 60 minutes. Allow the cakes to cool for about 20 minutes before unmolding them. Dust with powdered sugar before serving.
This recipe makes about 12 mini bundt or one 10 Inch bundt. I've also made it in 2 8 x 4 loaf pans.
Spray the pans well with baking spray. For full size bundts, I also sprinkle some raw sugar in the pan. Something I picked up from the queen.
It's lovely with just a sprinkle of powdered sugar, but would be delicious with cream cheese icing too.
Turn the cakes halfway through the baking process to ensure even baking.