MINI PUMPKIN SPICE BUNDT CAKES
Serves 235 mins prep45 mins cook
These cuties are just simply magical ✨ They’re soft, fluffy, and make for the perfect fun fall bake 😌
0 servings
What you need

oz fat-free cream cheese

sage

cup milk

cup powdered sugar
egg

vanilla bean

tsp pumpkin pie spice

cup pumpkin puree

tbsp coconut oil

cup all purpose flour

cup sugar

tsp kosher salt

tbsp unsalted butter

tsp baking soda

tsp vanilla extract
Instructions
Preheat oven to 325F. Grease a mini bundt cake pan. Set aside. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. In a separate large bowl, add the butter and sugar. Cream together. Add in the egg and egg yolk, and beat until the egg is fully incorporated. Then add in the vanilla and maple extract (if using), pumpkin puree, and coconut oil. Beat until combined. Add half of the flour mixture, and beat. Then add in half of the milk, and beat. Then repeat, beating between each addition. Transfer the batter to a large plastic bag and snip the corner off. Pipe the batter into the mini bundt sections in the prepared pan, until 3/4 full (you can alternatively just use a spoon to spoon the batter into each section). Bake at 325F for 21-23 minutes, or until a toothpick inserted comes out clean. Remove and let cool for 10 minutes, and then invert the mini bundts onto a wire cooling rack. In a medium bowl, beat together the ingredients for the cream cheese glaze. Once the bundts are completely cool, assemble into pumpkins if desired. Cut the bottoms of the bundts off to level. On the base of one mini bundt, add a thin layer of glaze and stick it to the base of another mini bundt to create the shape of a pumpkin. Top with cream cheese glaze. Add a vanilla bean or cinnamon stick and then some leaves to finish the look. Enjoy!View original recipe
