Don't have mini Bundt pans? You can bake these in a muffin tin; just reduce cook time to 20 minutes.
Course: desert
Keyword: bundt cake, fall recipes, holiday recipes, pumpkin
Servings: 6mini bundts
Calories: 773kcal
Author: Isa Chandra Moskowitz
Ingredients
For the Cakes:
2cupspumpkin puree
1/2cup(120 ml) olive oil
1 1/4cups(250g) granulated sugar
3/4cup (180 ml) unsweetened nondairy milk
2teaspoonspure vanilla extract
1 3/4cups(225 g) all-purpose flour
2teaspoonsbaking powder
2teaspoonspumpkin pie spice
1teaspoonsalt
For the Glaze:
2cups(205 g) confectioners' sugar,sifted
1/2teaspoonpure vanilla extract
3tablespoonsfresh lemon juice
1tablespoonrefined 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.