Pumpkin Spice Mini Bundt Cakes (Print Version)
# Ingredients:
→ Dry ingredients
01 -
1 cup gluten free all purpose flour
02 -
2 teaspoons baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
1.5 teaspoons pumpkin spice
06 -
1 teaspoon ground cinnamon
→ Wet ingredients
07 -
0.5 cup olive oil or vegetable oil
08 -
2 large eggs
09 -
0.75 cup packed brown sugar
10 -
1 cup pumpkin puree (not pumpkin pie filling)
11 -
1 teaspoon vanilla extract
→ Optional mix-ins
12 -
Chopped pecans
13 -
Mini chocolate chips
→ Maple Glaze
14 -
4 tablespoons unsalted butter
15 -
1 cup confectioner sugar
16 -
2–3 tablespoons milk
17 -
0.25 teaspoon vanilla extract
18 -
1.5 tablespoons maple syrup
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and grease the cavities of the mini bundt cake pan thoroughly to prevent sticking.
02 -
Combine the gluten-free flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon in a medium bowl.
03 -
In a separate medium bowl, combine olive oil or vegetable oil, eggs, packed brown sugar, pumpkin puree, and vanilla extract.
04 -
Add the wet ingredients to the dry ingredients and mix well until smooth. Divide the batter evenly between the mini bundt cake cavities, filling each about two-thirds full.
05 -
Bake on the center rack at 175°C (350°F) for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and let cool.
06 -
Carefully run a butter knife around the edges of each cake, then flip the pan onto a cooling rack to release them.
07 -
In a small bowl, combine unsalted butter, confectioner sugar, milk, vanilla extract, and maple syrup to create the glaze.
08 -
Dip each cake face down into the glaze, allowing excess to drip off. Repeat for all cakes. Optionally, add a drizzle of glaze, brown sugar, or gold sprinkles for decoration.
09 -
Serve the cakes and enjoy.
# Notes:
01 -
Store leftover cakes unglazed in an airtight container in the fridge for up to 5 days to prevent sogginess.
02 -
To freeze, wrap each cooled and unglazed cake in plastic wrap and store in an airtight container for up to 2 months.