Mini Pumpkin Bundt Cake Recipe

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IT’S FALL!

That’s wishful thinking on my part. Sorry about that. I spent the weekend baking, but I have to admit I was locked up in my air conditioned house knowing it was at least 100 degrees outside. Crazy! I am so over summer and here in SoCal we probably still have another few weeks of this scorching heat. Maybe that’s why I am so desperate to bring the FALL into the house. That’s why I’m been on the hunt for new fall decor and new fall recipes. I’m starting with these adorable mini pumpkin bundt cakes.

I saw something similar on Pinterest (of course) but it was for a large pumpkin… and I have these super cute mini bundt pans that I bought ages ago and I still haven’t used them.

I’m not sure what we’re going to do this year for real pumpkins. Because of the severe drought here, our local farm wasn’t able to grow any and they aren’t even planning on opening up their farm stand. It’s so disappointing because we’ve been going there since we moved to Santa Clarita 16 years ago. I’m guessing the local markets will have some pumpkins, but it’s scary thinking of how much they are going to cost. Besides praying for cooler weather, I might have to do a rain dance to bring some much needed water to our local fields.

So, who is a pumpkin spice fan?

I know, I know… most of you are raising your hands. It’s that time of year that everyone is putting pumpkin spice into everything. Even International Delight is playing the game… I found these at Walmart this past weekend.

I love flavored coffee, especially in the fall. The Pumpkin Pie Spice adds a creamy swirl of seasonal spice flavors inspired by the taste of pumpkin pie. The Frosted Sugar Cookie reminds you of the sweet taste of home in a rich, creamy swirl inspired by cookies and frosting. There are also flavors of Peppermint Mocha and White Chocolate Raspberry.

I can’t get going in the morning until I’ve had a cup of coffee… and now that it’s darker when I wake up (when do we change the clocks again?) I’ve been prepping my coffee pot before I go to bed so I don’t have to mess with it so early in the morning. Darker mornings, darker evenings… the time is a-changing!

Let the holidays begin! Well… sort of. If only it was a little bit cooler. At least I can create some yummy treats that are good for any time of the year. Hello MINI BUNDT PUMKINS!

There is nothing I love better than breaking out the cinnamon and spice. Those scream FALL to me. We haven’t done much baking over the summer (too hot) so even though the temperature hasn’t cooled yet, I’m thinking preparing for fall might actually usher it in. Let’s give it a try!

I like to prep all my ingredients before I even start baking since I hate making a mess… and when the kids help me, it’s easy to have them grab a bowl of something already measured out.

Ingredients:

3 cups flour
1 1/2 cups white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 15 oz. can pumpkin puree

I like to use a combination of white and brown sugar, but you can certainly make this recipe with all white sugar. I also use vegetable oil, but a canola oil would work as well. In terms of the spices, I like to combine my own, but you can use pumpkin pie spice if you want (2 1/4 tsp) since it combines ALL of the spices into one.

Combine the flour with the salt, baking soda and spices and set aside until needed.

Once the ingredients are prepped, this goes pretty fast. Make sure you set the oven to preheat at 350 degrees. Start with mixing the sugar and oil.

When you blend it, you will get a grainy consistency.
Next, blend in the eggs, one at a time and then alternate your mixture of flour with the pumpkin puree.

When all blended, the batter will be very thick, not like a regular cake batter.

Grease the mini bundt pans well (I used a spray) and fill about halfway full.

Bake in a 350 degree oven for 20 minutes. When done, let cool in the pan for about 10 minutes before you finish their cooling on a metal cooling rack.

Now… the fun part begins. We’re going to assemble our mini bundt cakes into mini pumpkins, and it all starts with mixing up some pumpkin cream cheese frosting.

Ingredients:

1 8-oz block cream cheese
1 stick butter
1 cup confectioner’s sugar
International Delight Pumpkin Spice Creamer

This icing is so easy and tastes so incredibly yummy! In a mixer, blend the cream cheese completely. If you don’t blend it until it’s smooth, it will turn lumpy when you add in the butter. Once smooth, add in the butter and confectioner’s sugar. Then add in the vanilla extract… or what we ended up doing at the last minute is adding in maple extract. So glad we did because it gave it an even better fall flavor. Once everything is blended, you will have a super thick icing.

Now, you don’t really want it super thick or else it won’t drizzle and make those fabulous bundt cake markings. That’s where the International Delight Pumpkin Spice Creamer comes in. I recommend using one tablespoon at a time until you get the precise consistency. I ended up using 8 tablespoons of creamer and the drizzle was perfect!

With the mini bundt pans, the cakes come out with a slight ridge in the middle. That is where you want to cut to level off your cakes. Once they are cut, use a little of the icing to hold the two “bundt” ends together.

For the stem of the pumpkin, my daughter used white fondant and added a touch of orange and brown food coloring.

Making colored fondant. #baking #pumpkin #bundtcake #DelightfulMoments #fondant #cbias #ad

A video posted by Carolyn West (@carolynrwest) on Sep 7, 2015 at 1:40pm PDT

These were beyond delicious. The cake was really moist and had just the right amount of spices… the icing was perfect. They tasted great and looked adorable! These would be perfect for a fall party… or even for Halloween.

Thinking of picking up some International Delight Pumpkin Spice Creamer? First check the Walmart listing for demos of the product that might be coming up in your area between September 17 - 20.

Check out more fall recipes from International Delight and tell me what your favorite is.