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How this works
Servings: 6 mini bundts
Calories: 773kcal
Ingredients
For the Cakes:
- 2 cups pumpkin puree
- 1/2 cup (120 ml) olive oil
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (180 ml) unsweetened nondairy milk
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (225 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
For the Glaze:
- 2 cups (205 g) confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon refined coconut oil, melted
Instructions
Make cakes:
- Preheat oven to 350°. Lightly grease mini Bundt pans.
- In a large mixing bowl, beat together pumpkin puree, olive oil, sugar, milk, and vanilla until smooth and creamy.
- Sift in the flour, baking powder, pumpkin pie spice and salt. Stir until relatively smooth.
- Spoon batter into baking pans, filling each one about three-quarters full. Bake 26 minutes, until a toothpick inserted into the center comes out clean. Cakes are done when they are firm and puffy on top and lightly pulling away from sides of the pan. Let cool in the baking pan and, once you can handle it, invert the Bundts onto a cooling rack to cool. Flip rightside up to cool completely.
Make Glaze:
- Place confectioners’ sugar in a large bowl. Add vanilla, lemon juice, and coconut oil and stir vigorously, until a thick and smooth but pourable icing forms. If it seems too thick, add warm water by the teaspoon until the desired texture is achieved.
- Pour approximately 2 Tbsp of icing onto each Bundt, letting the excess drip off. Let set in a cool place.
Notes
Excepted from I Can Cook Vegan. Copyright © 2019 by Isa Chandra Moskowitz. Published by Abrams.
Nutrition
Calories: 773kcal | Carbohydrates: 91g | Protein: 17g | Fat: 40g | Sodium: 626mg | Fiber: 4g | Sugar: 56g
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Comments
Just opened a can of pumpkin puree to make these when I noticed that your amount for it is questionable. According to weight charts and the can, 1cup weighs about 240grams. Your recipe says that 2 cups weigh 225 grams. Obviously something is wrong. If a recipe starts out with incorrect measurements, it’s hard to make it or give it a good rating.
With my open can, I now need to look for another recipe.
2 cups is the correct measurement for pumpkin puree. We hope you’ll give the recipe a try, the mini bundts are delicious!