Pumpkin Mini-Bundt

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Recently I had the opportunity to bake birthday treats for Alex’s office. I couldn’t decide what type to make so I went ahead and made five different types! I absolutely love the Nordic Ware Brownie Bundt pans. This recipe makes one pan of mini-bundts, just multiply the recipe per how many dozen you need. They also tend to pop over the edges, if you want smaller bundt use a mini muffin pan for the extra batter.This bundt pairs well with a cinnamon cream cheese frosting, caramel, cinnamon glaze or a vanilla buttercream frosting. I had a jar of Trader Joes Pumpkin Caramel Sauce on hand so I used that on one half of the bundts. I put a vanilla buttercream with drizzled caramel sauce and crushed pecans on the other half of the bundts.

Pumpkin Mini-Bundt1 ½ Cup Flour½ Tablespoon Baking Powder½ Tablespoon Baking Soda½ Tablespoon Pumpkin Pie Spice½ Teaspoon Salt2 Eggs½ Cup Sugar½ Cup Brown Sugar1 Teaspoon Vanilla Extract7.5 oz Pumpkin Puree½ Cup Oil

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Preheat the oven to 350 and spray a mini-bundt pan

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Mix the eggs, sugar, brown sugar, vanilla, pumpkin puree and oil in a large bowl.

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When well combined add the baking powder, baking soda, salt and pumpkin pie spice. Mix well.Add the flour and mix well.

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Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

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Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

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Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson