Ingredients
For 12 mini cakes
- 1 1/2 cups of flour
- 2 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter (soft)
- 1 cup sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup plain pumpkin puree
- 2 tbsp vegetable oil
- 1/2 cup milk
- chocolat frosting for topping
- pretzel for pumpkin stem
Halloween recipe
Halloween pumpkin bundt cakes topped with chocolat sauce, perfect any time of the day and a perfect halloween recipe to try with the kids! Baked just under 1 hour, it’s easy and fun.
Instructions
- Preheat oven to 325°F. Get your Silpat mini bundt cake silicone mold.
- In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil.
- Beat in the flour mixture alternately with the milk.
- Divide batter evenly into prepared pan, till each bundt pan is 3/4 full. Bake for 20 minutes.
- Let cool for 10 minutes and invert onto a cooling rack/tray.
- Cut the bottom of the cakes then combine two together to form a pumpkin shape.
- Pour some chocolat frosting on top or other according to taste. Add a pretzel on top to make a stem for pumpkin.
