Mini Pumpkin Bundt Cakes

These Mini Pumpkin Spice Bundt Cakes are perfectly moist, soft, spiced, and super easy to make. Use a bundtlette pan to make the sweetest fall cakes that are a wonderful alternative to pumpkin pie.

Prep time: 10 minutes

Cook time: 15-20 minutes

Makes: 6-8 cakes, depending on pan used

Ingredients:

• 1 1/3 cups pumpkin puree
• 1/3 cup neutral oil
• 1/2 cup Good Karma Unsweetened Flaxmilk + Protein
• 3/4 cup brown sugar
• 1/3 cup cane sugar
• 1 teaspoon apple cider vinegar
• 2 1/4 cups sifted all purpose gluten-free flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F. Lightly grease a mini bundt cake and set aside. Alternatively, you can use a regular bundt cake pan.
2. In a large bowl, whisk together the pumpkin, oil, Flaxmilk, sugars and cider vinegar together.
3. In a separate bowl, stir together the sifted flour, baking powder, baking soda, pumpkin pie spice and salt.
4. Add the dry mixture to the wet and fold until well combined, taking care not to overmix the batter.
5. Spoon into the prepared baking pan and fill 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. If using a regular bundt pan, cook for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove, let cool for 10 minutes, then flip onto a cooling rack and continue to cool. Serve as is, or serve with a dusting of powdered sugar on top.

Recipe courtesy of Alex Caspero, RD of Delish Knowledge