Miniature Pumpkin-Spice Bundt Cakes

Name: Miniature Pumpkin-Spice Bundt Cakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1.5 cup granulated sugar; 1 cup brown sugar, well packed; 3 large eggs; 1.75 cup pumpkin (pure); 1.5 teaspoon vanilla extract; 0.75 cup Greek yogurt; 3.5 cup sifted all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 teaspoon ground ginger; 0.5 teaspoon baking soda; 0 sifted confectioner's sugar (optional)

Wait until you bite into one of those divine Miniature Pumpkin-Spice Bundt Cakes and then you will love me even more. And, did I mention that there is no butter or milk in this recipe? Greek yogurt, which is rich in texture while keeping it super moist. The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla are in perfect harmony with each other. Not overpowering and so flavorful with each bite. Miniature Pumpkin-Spice Bundt Cakes. I am on full fall bloom with my cooking and baking. So love this time of the year. It could be because we have finally normal temperatures, or because the holidays are my favorite time of the year. Either way, I am enjoying more and more playing in the kitchen for my family and all of you. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep15 min

Cook45 min

Total1 hr

Servings4

Difficultyeasy

Dessert

Ingredients

1 cupvegetable oil
1.5 cupgranulated sugar
1 cupbrown sugar, well packed
3 largeeggs
1.75 cuppumpkin (pure)
1.5 teaspoonvanilla extract
0.75 cupGreek yogurt
3.5 cupsifted all-purpose flour
1 teaspoonbaking powder
1 teaspoonground nutmeg
1 teaspoonground cinnamon
1 teaspoonsalt
1 teaspoonpumpkin pie spice
1 teaspoonground ginger
0.5 teaspoonbaking soda
0sifted confectioner's sugar (optional)

Instructions

1
Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.
2
In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
3
In a separate bowl whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda. Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated. Divide batter among wells of pans leaving ¼ space free to allow the pumpkin to rise and not overflow.
4
Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
5
Remove from oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioner’s sugar (optional)
6
If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.