Post Punk Kitchen - Isa Chandra Moskowitz

Mini Pumpkin Bundt Cakes

5 Comments

Photo by Vanessa Rees

Makes 8 mini-bundts or 12 muffins

From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, crowd pleasing and just the complete embodiment of pumpkin season. This recipe is from I Can Cook Vegan.

Notes

~ I would never try to convince you to purchase a piece of kitchen equipment that you didn’t actually need. And I know you don’t NEED a mini-bundt pan. Who does? However, I am going to try to convince you to get one! Because I want you to slay that Halloween party with these adorable treats. And I want you to make all of your Facebook friends to see how incredibly successful you are, making cakes they could never ever pull off. If, however, you don’t want to listen to me, you can make these in a muffin tin as well. Just bake them for about 20 minutes instead.

Ingredients

For the cake:

2 cups pumpkin puree
1/2 cup olive oil
1 1/4 cups granulated sugar
3/4 cup unsweetened non-dairy milk
2 teaspoons pure vanilla extract
1 3/4 cup all-purpose flour
2 teaspoon baking powder
2 teaspoons pumpkin spice
1 teaspoon salt
 
For the glaze:
 
2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 tablespoon refined coconut oil, melted

Directions

1 – Preheat the oven to 350 degrees. Lightly grease a mini-bundt pan. 

2 – In a large mixing bowl beat together pumpkin puree, olive oil, sugar, milk and vanilla extract until smooth and creamy. 

3 – Sift in flour, baking powder, pumpkin pie spice and salt. Stir until relatively smooth.

4 – Spoon the batter into the prepared baking pan, filling each one about three-quarters full. Bake for 24 – 26 minutes, until a toothpick comes out clean and cakes are firm and puffy on top and lightly pulling away from sides of the pan. Let cool in baking pan and once you can handle them invert them onto a cooling rack to cool completely.

5 – Make the glaze. Sift confectioner’s sugar into a mixing bowl. Add the lemon juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms.

6 – Place cooled bundt cakes on a cooling rack over a sink and spoon icing around the top, letting the excess drip off. Let set and enjoy!

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Comments

  2. Oh My! I’ve just fallen in love with these mini cakes! They look too cute to eat! I’m planning to make these in a couple of days and invite our neighbors in for a cup of tea or coffee. I’d also love to bring these to party tables next week. Gonna follow your recipe precisely. Hope everyone will enjoy these.
    Thank you SO MUCH for sharing this lovely recipe with us. Can’t wait to give this a try. Look forward to your new awesome ideas. I really appreciate all of your hard work and effort. Keep it up!

    Best wishes,
    Ann

    Reply

  3. How can I make this in a regular Bundt cake pan? How long would it need to bake? I don’t have mini Bundt pans—thanks!

    Reply

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