Mini Pumpkin Spice Latte Bundt Cakes
Indulge in the cozy flavors of fall with these Mini Pumpkin Spice Latte Bundt Cakes. Moist and fluffy, each cake is infused with pumpkin, warm spices, and a hint of espresso, making them perfect for autumn gatherings or a delightful treat on chilly evenings. These charming mini cakes will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp salt
- ⅓ cup whole milk (or almond milk)
- 1 tbsp espresso powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan with nonstick spray.
- In a bowl, whisk together flour, baking powder, spices, espresso powder, and salt until combined.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy. Add eggs one at a time followed by the pumpkin puree; mix until smooth.
- Gradually incorporate the dry ingredients into the wet mixture along with milk, stirring gently to combine.
- Pour batter into prepared mini bundt pans, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cakes to cool slightly before transferring to a wire rack. Optionally drizzle with coffee glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg