Yield: 12 mini bundt cakes
Dry Ingredients:
All-purpose flour, sifted 240g
Sugar 250g
Cornstarch 1tsp
Baking Powder 1tsp
Baking Soda 1tsp
Salt 1 tsp
Cinnamon, ground 1 tsp
Nutmeg, ground 1/2 tsp
Ginger, ground 1/2 tsp
Clove, ground 1/2 tsp
Allspice, ground 1/2 tsp
Optional: Dark or semi-sweet chocolate chips: 100g or to your preference
Liquid Ingredients:
Pumpkin Puree, 1 can 15oz, 425g
Water: 135 ml
Milk (can also use Milk) 140 ml
Vegetable Oil 75g
Eggs 2
Method:
Preheat oven to 325 degrees..
Sift together all dry ingredient, add chocolate chips (if use), mix well. If use mixer, with a paddle attachment mix them on lowest speed.
In a separate bowl, add all liquid ingredients. Mix them well with a ballon whisk.
Add the mixture in Step 3 into the mixture in Step 2. Turn on mixer low speed, mix until they are incorporated. Scrape the bowl with a spatula to make sure everything gets combined. Batter should be thick.
Grease bundt pan with BAKING spray thoroughly, and brush all the surfaces to make sure they are well covered. Spoon the batter into baking molds.
Bake at 325F for 45-55 minutes, or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the cooled bundt cakes onto a wire rack or serving dish. Allow to cool completely before decorating and serving.
Note:
Spices: Instead of ginger, cloves, nutmeg, and allspice– you can use 2 teaspoons of pumpkin pie spice.
You can make the entire cake ahead of time (before topping with glaze or icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving.
Good luck and have fun baking!
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