Description
These Mini Pumpkin Spice Latte Bundt Cakes are a delightful treat that combines the flavors of pumpkin, spices, and coffee, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup brewed coffee
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini bundt cake pan.
- In a large bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, brewed coffee, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared mini bundt cake pan, filling each mold about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- These cakes can be topped with cream cheese frosting for extra flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Feel free to adjust the spices according to your taste.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg