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:
Method
Preheat the oven to 350°F and grease mini Bundt pans with coconut oil.
In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
In the bowl of a stand mixer, whisk together the eggs, vanilla extract, and oat milk. In a small pan, melt the butter. With the mixer on low speed, slowly add the melted butter, followed by the pumpkin purée.
Once the wet ingredients are combined, switch to the paddle attachment and add half of the dry ingredients to the mixer. Once well incorporated, add the remaining dry ingredients and mix until smooth and creamy.
Transfer the batter into a piping bag (this helps prevent mess and overfilling the pans). Fill the mini Bundt pans about halfway full and place them on the middle rack of the oven.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them.
Serve and enjoy with a hot cup of coffee!
Notes
