Print
Mini Pumpkin Bundt Cakes
Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious Halloween treat!
Ingredients
- ¾ cup (180g) pumpkin puree
- ½ cup (125g) almond butter
- ½ cup (160g) maple syrup
- 1 tsp vanilla extract
- 2 tsps pumpkin pie spice
- ¼ cup (30g) coconut flour
- ¼ cup (30g) tapioca flour
- 1 tsp baking powder
- ¼ tsp salt
To decorate:
- ¼ cup dark chocolate chips, melted
- 1 cup powdered sugar
- 1-2 tbsp almond milk
- 2 cups dark chocolate peanut butter cups (or SunButter cups)
- A few drops red and yellow food coloring (optional)
- Sprinkles for decorating
Instructions
- Preheat the oven to 350ºF.
- Whisk together pumpkin, almond butter, maple syrup, and vanilla.
- Add flours, spices, baking powder, and salt. Stir to combine.
- Divide into 4 greased mini Bundt pans.
- Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
- Cool completely.
- Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each Bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins.
- Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
- Drizzle glaze on top of the pumpkins, place a peanut butter cup on the top to make the stem, add sprinkles, and refrigerate until glaze is set.
Video
Notes
| Nutrition: (Serving Size — ½ a pumpkin) | |||
| Calories: 453 | Fat: 21g | Sugar: 45g | Saturated Fat: 4g |
| Protein: 9g | Fiber: 7g | Sodium: 161mg | Carbohydrates: 60g |
