Mini Pumpkin Bundts #BundtBakers

These adorable little mini pumpkin bundts start with a boxed cake mix and canned frosting for a fun Halloween treat for your little ghouls and boos. 

It's the October edition of Bundt Bakers...............

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

I am hosting this month and asked the bakers to join me in celebrating Halloween.  Here is what they are sharing today........

• Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
• Making Miracles: Chocolate Orange Swirled Bundt Cake 
• Food Lust People Love: Chocolate Spider Web Bundt Cake 
• Palatable Pastime: Dirt and Worms Bundt Cake 
• A Day in the Life on the Farm: Mini Pumpkin Bundts 
• Sneha’s Recipe: Monster Bundt Cake 
• Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts

These little bundts did not turn out as pretty as the photo in Taste of Home but the Angel Face and I had  fun trying to decorate them and they tasted wonderful.  I did adapt the recipe, omitting the walnuts and the maple flavoring.  I also zapped some premade frosting in the microwave before coloring it and glazing the cupcakes and used a premade green sparkly gel tube for the leaves and stems.  

The recipe said that this would make 12 mini bundts.  I used the cupcake size bundt pan from Wilson and it made 2 dozen.  I decorated 1 dozen and froze the second batch. 

desserts, cakes, cupcakes, holidays, Halloween, family fun

Desserts, Cupcakes

American

Yield: 24

Author: Wendy Klik

Mini Pumpkin Bundts

These adorable little mini pumpkin bundts start with a boxed cake mix and canned frosting for a fun Halloween treat for your little ghouls and boos.

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 1 pkg. spice cake mix
• 1 (3 oz) pkg instant vanilla pudding
• 1 t. cinnamon
• 4 eggs
• 1 c. pumpkin puree
• 1/2 c. milk
• 1/2 c. canola oil
• 2 cans premade cream cheese white frosting
• orange food color
• green sparkle frosting tube
• orange sprinkles, if desired
• 12 Tootsie rolls, cut in half

Instructions

1. Place the cake mix, pudding mix, cinnamon, eggs, pumpkin, milk and oil in a large bowl of a stand mixer fitted with the paddle attachment.  Beat on low until combined, increase speed to medium and beat for two minutes.
2. Divide batter between 24 mini (cupcake size) bundt cups and bake in a preheated 350* oven fpr 20 minutes or until a skewer inserted removes cleanly.
3. Let rest in pan on wire rack for 10 minutes before turning onto wire rack, place over parchment paper, to cool completely.
4. When cupcakes are cooled place the frosting into a microwave safe bowl and cook in the microwave for about 30 seconds on high.  Stir and cook for another 5 seconds if needed, until frosting is melted and of a glaze consistency.  Color with a few drops of the food coloring and spoon over the cupcakes.  Allow to set and then spoon over a second time, and cover with the sprinkles if using.  When glaze is set, decorate with the icing gel and insert half of a tootsie roll in the center of each for the stem.

Notes:

Adapted from a recipe found in Taste of Home

Nutrition Facts

Calories

180.21

Fat (grams)

8.04

Sat. Fat (grams)

1.78

Carbs (grams)

25.09

Fiber (grams)

0.90

Net carbs

24.19

Sugar (grams)

14.77

Protein (grams)

2.54

Sodium (milligrams)

194.75

Cholesterol (grams)

33.89

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