Imagine biting into a perfectly moist, spice-laden mini bundt cake that defies the challenges of high-altitude baking. These adorable pumpkin treats are not just desserts; they're a culinary triumph that proves you can create bakery-worthy delights even in the most challenging elevation conditions. Whether you're a mountain dweller or just love a baking adventure, these mini pumpkin bundt cakes will transform your kitchen into a gourmet paradise, delivering restaurant-quality flavor in every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini bundt cakes
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Adjust the temperature 25 degrees lower due to high altitude. Generously grease a 12-cavity mini bundt cake pan with non-stick baking spray or butter.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined. Ensure all wet ingredients are at room temperature for better integration.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sifting is crucial at high altitude to prevent dense cakes.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can cause tough cakes at high altitude.
- Carefully spoon the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes. At high altitude, reduce baking time by about 3-5 minutes and check doneness with a toothpick inserted in the center.
- Remove from oven and let cool in the pan for 10 minutes. Gently run a knife around the edges to loosen, then carefully invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with cream cheese glaze before serving. Store in an airtight container at room temperature for up to 3 days.
Tips
- • Temperature Matters: Always adjust your oven temperature slightly lower (25 degrees in this recipe) to prevent over-browning and ensure even baking.• Ingredient Temperature: Bring all ingredients to room temperature before mixing to help them incorporate more smoothly and create a consistent texture.• Sifting is Essential: At high altitudes, sifting dry ingredients helps prevent dense, heavy cakes by aerating the flour and breaking up potential clumps.• Gentle Mixing: Fold ingredients gently and avoid overmixing. This prevents tough, chewy cakes and maintains a light, tender crumb.• Pan Preparation: Use non-stick spray or butter generously to ensure easy cake removal, especially with intricate bundt pan designs.• Moisture is Key: The combination of pumpkin puree and oil helps maintain moisture in these high-altitude cakes, preventing dryness.• Toothpick Test: Always check doneness with a toothpick, as baking times can vary slightly depending on your specific altitude and oven.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
