Mini Pumpkin Bundt Cakes
Ingredients
2 Cups Flour
3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Pumpkin Pie Spice
3 Tbsp Cane Sugar
2 Eggs
1/2 Cup Oat Milk
1 Stick Unsalted Butter
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract
1 15oz Can of Pumpkin Purée
Specialty Items:
Directions
1. Preheat the oven to 350° degrees and grease mini bundt pans with coconut oil.
2. In a medium sized bowl sift together flour, baking soda, baking powder, slat, pumpkin pie spice, and sugar. Set aside.
3. In a bowl of a stand mixer whisk together eggs, vanilla extract, and oat milk. In a small pan melt the butter and while the mixer is on a low speed slowly add in the butter and follow up with the pumpkin purée.
4. Once the the wet ingredients are combined using the paddle attachment add in half of the dry ingredients to the stand mixture and once well mixed add in the other half and mix until creamy.
5. When the batter is mixed add it into a piping bag (This is going to make it easier to fill the pans without mess or over filling). Fill the pans about half way full and place in the oven on a middle rack.
6. Bake for 20-25 minutes or until a toothpick comes out clean and set to let cool for 10 minutes. Remove cakes from their pans.
7. Serve and enjoy with a hot cup of coffee!
Recipe Racap
Ingredients
2 Cups Flour
3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Pumpkin Pie Spice
3 Tbsp Cane Sugar
2 Eggs
1/2 Cup Oat Milk
1 Stick Unsalted Butter
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract
1 15oz Can of Pumpkin Purée
Specialty Items:
Directions
1. Preheat the oven to 350° degrees and grease mini bundt pans with coconut oil.
2. In a medium sized bowl sift together flour, baking soda, baking powder, slat, pumpkin pie spice, and sugar. Set aside.
3. In a bowl of a stand mixer whisk together eggs, vanilla extract, and oat milk. In a small pan melt the butter and while the mixer is on a low speed slowly add in the butter and follow up with the pumpkin purée.
4. Once the the wet ingredients are combined using the paddle attachment add in half of the dry ingredients to the stand mixture and once well mixed add in the other half and mix until creamy.
5. When the batter is mixed add it into a piping bag (This is going to make it easier to fill the pans without mess or over filling). Fill the pans about half way full and place in the oven on a middle rack.
6. Bake for 20-25 minutes or until a toothpick comes out clean and set to let cool for 10 minutes. Remove cakes from their pans.
7. Serve and enjoy with a hot cup of coffee!