Olive Oil Mini Pumpkin Bundt Cakes
Cakes and frosting can be made a day ahead and frosted when ready.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
Ingredients
Scale
Cakes
- 3/4 cup whole wheat flour
- 2/3 cup unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp table salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup packed light brown sugar
- 1/3 cup olive oil
- 1/3 cup honey
Frosting
- 1 cup powdered sugar
- 1/8 cup unsalted butter
- 3 oz. cream cheese
- 1 1/2 tbsp pure maple syrup
- 1 1/2 tbsp finely chopped walnuts
- orange food coloring
Instructions
Cakes
- Postion a rack in the center of the oven and preheat oven to 350 degrees F.
- Spray mini bundt pan with non stick spray.
- In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
- In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey, until well combined.
- Add dry ingredients to the wet and stir with a large spoon until evenly incorporated.
- Spoon the batter in to prepared mini bundt pan.
- Tap on couter to settle the batter.
- Bake until toothpick comes out clean.
- Let mini bundt cakes cool.
Frosting
- In small bowl, mix cream cheese, butter until well blended and light.
- Add in maple syrup and powdered sugar until well blended, then add orange food coloring until desired color is achieved.
- Put frosting into small ziplock bag and cut small corner off, and drizzle frosting on the bundt cakes.
- Take chopped walnuts and sprinkle on top of frosting.
Notes
Adapted From | Ellie Kriger
Nutrition
- Serving Size: 12