Olive Oil Mini Pumpkin Bundt Cakes

Perfect little, individual desserts, great as an impressive dinner party sweet. The olive oil results in incredibly moist cakes. The frosting finishes each cake with balanced sweetness and the nuts provide a little crunch!

Mini Bundt-Finished

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.

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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
Scale

Ingredients

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

  1. Postion a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Spray mini bundt pan with non stick spray.
  3. In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
  4. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey, until well combined.
  5. Add dry ingredients to the wet and stir with a large spoon until evenly incorporated.
  6. Spoon the batter in to prepared mini bundt pan.
  7. Tap on couter to settle the batter.
  8. Bake until toothpick comes out clean.
  9. Let mini bundt cakes cool.

Frosting

  1. In small bowl, mix cream cheese, butter until well blended and light.
  2. Add in maple syrup and powdered sugar until well blended, then add orange food coloring until desired color is achieved.
  3. Put frosting into small ziplock bag and cut small corner off, and drizzle frosting on the bundt cakes.
  4. Take chopped walnuts and sprinkle on top of frosting.

Notes

Adapted From | Ellie Kriger

Nutrition

  • Serving Size: 12