Mini Pumpkin Bundt Cakes

• Vegetarian

• Produce

  • 1 cup Pumpkin

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 cups Granulated sugar
  • 1 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 tsp Vanilla beans, ground and dried

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 2 tbsp Milk

• Liquids

  • 1 cup Water

Found on laurenslatest.com

Directions

• Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
• Measure all dry ingredients into a large bowl and stir. In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients. Pour wet ingredients into the dry and stir until just combined. Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
• For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.

Nutrition