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Pumpkin Mini Bundt Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cakes
Calories 250
Delightful mini bundt cakes infused with pumpkin and warm spices, perfect for fall gatherings or cozy treats.

Ingredients

Dry ingredients

  • 1 cup lupin flour (plus more for dusting the pan)
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice ((or make your own, see Notes))

Wet ingredients

  • 0.5 cup butter (add 1 pinch salt if using unsalted)
  • 0.5 to 0.75 cup sugar substitute (add 3/4 if you prefer sweeter)
  • 2 large eggs ((EU Medium) room temperature)
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 ounces cream cheese (softened)
  • 1/3 cup powdered sweetener
  • 2 to 4 tablespoons milk of choice ((or cream, add as needed to adjust consistency))

Instructions 

  • Preheat oven and prepare mini bundt pan by dusting with lupin flour.
  • Mix dry ingredients in a bowl.
  • Cream together butter and sweetener, then add eggs, pumpkin puree, vanilla, and cream cheese; mix until smooth.
  • Gradually add dry ingredients and milk to the wet mixture, mixing until just combined.
  • Divide batter into mini bundt molds and bake at 350°F (175°C) for 20 minutes or until a toothpick comes out clean.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin