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Mini Pumpkin Bundt Cakes

  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 pumpkins 1x
  • Category: cake
  • Method: baking
  • Cuisine: american

Description

Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious halloween treat!


Scale

Ingredients

  • 3/4 cup (180g) pumpkin puree
  • 1/2 cup (125g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1 tsp vanilla extract
  • 2 tsps pumpkin pie spice
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt

To decorate:


Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together pumpkin, almond butter, maple syrup, and vanilla.
  3. Add flours, spices, baking powder, and salt. Stir to combine.
  4. Divide into 4 greased mini bundt pans.
  5. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
  6. Cool completely.
  7. Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins.
  8. Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
  9. Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.


Nutrition

  • Serving Size: 1/2 a pumpkin
  • Calories: 453
  • Sugar: 45g
  • Sodium: 161mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Carbohydrates: 60g
  • Fiber: 7g
  • Protein: 9g

Keywords: gluten free, vegan, fall, halloween, grain free, paleo, glaze, pumpkin spice, egg free, dairy free, healthy