Mini Bundt Pan Recipes Pumpkin

The best part of pumpkin pie made in a mini Bundt pan! These crust-less mini pumpkin pie Bundts take the delicious pie filling and are …

Total Time: 45 mins

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To make Bundt cake: Preheat oven to 350F. Coat 12 mini silicone fluted bundt molds with nonstick spray or grease your 12 mini Bundt

Rating: 5/5(1)

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Instructions. Preheat oven to 350. Spray mini bundt pan with non stick oil. The mini bundt pan that I used makes 6 mini cakes. Mix all …

Cuisine: American
Estimated Reading Time: 3 mins
Category: Dessert
Total Time: 27 mins
1. Preheat oven to 350. Spray mini bundt pan with non stick oil. The mini bundt pan that I used makes 6 mini cakes.
2. Mix all ingredients together and fill mini pans 2/3 full (you will have some batter left. You can make more cakes or make cupcakes, I’ve done both) and bake for 22-25 min.
3. Let them cool for 5-10 minutes and then flip pan upside down to get your mini cakes out. Let them cool completely and then you can drizzle this cream cheese frosting on them or you can use store bought cream cheese frosting.

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Preheat oven to 350 degrees then butter and flour mini Bundt pans. In a large bowl or the bowl of a stand mixer, beat together the sugar and …

Category: Dessert
Total Time: 52 mins
Estimated Reading Time: 2 mins
Calories: 969 per serving
1. Preheat oven to 350 degrees then butter and flour mini Bundt pans. In a large bowl or the bowl of a stand mixer, beat together the sugar and oil until well combined. Add eggs one at a time, incorporating each egg completely before adding the next.
2. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt. Add half of the dry ingredients to the wet ingredients. Stir just until combined then add half of the pumpkin purée and mix thoroughly. Repeat the process with the next half of the dry ingredients and the remaining pumpkin. End with the last of the dry ingredients, mixing until completely incorporated.
3. Divide the batter evenly into the Bundt pans, filling each one about ¾ of the way full. Place the pans on a baking sheet and pop them into the oven for 20–22 minutes or until the centers spring back when touched. Remove from the oven, cool in pans for 5 minutes then remove the cakes from the pan and transfer to a rack to cool.
4. Once the cakes have cooled completely, fill the center hole with green cookie icing then pipe vines on the cakes. Form a ‘stem’ by trimming a small amount from one end of a chocolate nugget and placing it on top of the icing. Serve and enjoy!

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Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well. In a small bowl, whisk together …

Rating: 4.3/5(6)
Total Time: 45 mins
Category: Dessert
Calories: 614 per serving
1. Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Donâ??t overmix.
4. Pour the batter into the pan and bake for 30-32 minutes, or until a toothpick inserted comes out clean.

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In a bowl whisk together all the dry ingredients and set aside. In another bowl, beat the butter and sugar on high for a couple of minutes. Add eggs, one at a time and beat well after each addition. In a third bowl, mix the pumpkin puree, buttermilk, and vanilla. Stir …

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1-2 tablespoons dairy free milk as needed. Instructions. Preheat the oven to 350 degrees. Lightly grease a mini-bundt pan. In a large mixing bowl beat together pumpkin puree, olive oil, sugar, milk and vanilla extract until smooth and creamy. Sift in flour, baking powder, pumpkin pie spice and salt.

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View Recipe. this link opens in a new tab. A thick brown sugar and cinnamon filling is swirled through this moist pumpkin cake before it's baked. It results in a gorgeous marbled effect when you slice through it. Grease the Bundt pan with oil if …

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Preheat oven to 350 degrees. Spray the mini bundt cake pan with non stick spray and dust with flour. 1. For the topping, mix the butter with the brown sugar and spoon it evenly into the mini bundt pan molds. 2. Cut the pineapple into 1/2 inch pieces and place them evenly over the brown sugar mixture. 3. Divide the nuts evenly into each mold. 4.

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In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, spiced, and super easy to make. Use a bundtlette pan to make the sweetest fall cakes that are a wonderful alternative to pumpkin pie. Mini bundt cakes are …

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Instructions. 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 …

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Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil.

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Scrape down the bowl once complete. In separate bowl, whisk dry ingredients together (flour, pumpkin pie spice, baking soda, baking powder, salt). Add dry ingredients to wet ingredients in 4 portions, mixing on low-medium for 15-30 seconds between each addition. Using a wooden spoon, mix in the chocolate chips. Thoroughly grease mini bundt pan.

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Grease 2 mini fluted Bundt® pans with cooking spray. Advertisement. Step 2. Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended. Step 3. Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl.

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Heat oven to 350˚, spray bundt pan (s) with cooking oil and set aside. Mix all ingredients in a large bowl with electric mixer on medium speed for at least 2 minutes. If batter is stiff, add vegetable oil or water and mix until desired consistency is reached. Spoon in batter evenly between the bundts. Bake cakes for 20-25 minutes, until a

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Divide batter into a prepared mini bundt cake pans. Fill slightly above the halfway point. Bake for 20-25 minutes until toothpick inserted in center of cake comes out clean. Place pan on cooling rack and let cool in pan for 5 minutes. Invert pan and unmold mini bundt cakes onto cooling rack. Let cool completely.

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