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When preparing your Pumpkin Spice Mini Bundt Cakes, the consistency of your batter is crucial for achieving that tender, moist texture. Here are some essential tips to help you avoid overmixing and ensure a delightful cake:

Pumpkin Spice Mini Bundt Cakes

Celebrate the flavors of autumn with these delightful Autumn Bliss Pumpkin Spice Mini Bundt Cakes. Perfect for any occasion, these bite-sized treats are infused with rich pumpkin and warm spices like cinnamon and nutmeg, evoking cozy memories of fall gatherings. With a moist texture and easy-to-share format, they're ideal for Thanksgiving, Halloween parties, or quiet evenings at home. Elevate your autumn experience and enjoy the comforting aroma as you bake these festive cakes!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

1/2 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan to prevent sticking.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and cohesive.

        Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, gently folding until just combined. Avoid overmixing to keep the cakes tender. If using, fold in the chopped walnuts.

          Fill the Bundt Pan: Carefully pour or spoon the batter into the greased mini bundt pan, filling each cavity about 2/3 full to allow for rising.

            Bake: Place the prepared bundt pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cakes: Once baked, remove the bundt cakes from the oven and allow them to cool in the pan for about 10 minutes. Then, gently remove them from the pan and let them cool completely on a wire rack.

                Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding a bit more milk or sugar.

                  Glaze the Cakes: Once the mini bundt cakes are completely cooled, drizzle the glaze over each cake, letting it cascade down the sides for a beautiful presentation.

                    Serve and Enjoy: Serve these delightful mini bundt cakes at room temperature, perfect for an autumn gathering or cozy evening with coffee!

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings