You will love these easy Pumpkin Bundt Cakes - easy ingredients and a great presentation for your vegan holiday table, they make great gifts, too! (they can be made in cupcake tins, too!)
Recipe below⬇️💚🌱
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Vegan Pumpkin Mini Bundts
Dry Ingredients:
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup soy or other vegan milk
1/2 cup sugar
1/2 cup brown sugar (packed!)
1 tsp vanilla
(optional 3/4 cup vegan chocolate chips)
Preheat oven to 350 degrees. Grease a mini bundt pan or muffin pan. If the pan is coated, then lightly grease, if it's a silver pan, grease heavier and add some flour to coat.
1. Whisk dry ingredients - for at least a minute! Don't skip this if you want your vegan baked goods to come out AWESOME!
2. Whisk wet ingredients - do it until it's all uniform, no oil around the edges...probably a minute or two.
3. Fold dry ingredients into wet ingredients - NOW is not the time to mix a lot..Be gentle and don't overdo it!
4. Bake on middle rack for 22- 24 minutes...START checking in on them around 20 min to see how they are doing. Are they browing a little around the edges? Do they look a little wet? Give them 2 -4 more in. You can use a knife to test, but it should come out clean.
5. Cool on a wire rack for 10 min and remove from the pan.
6. Fill with vegan buttercream for a professional looking treat, mix up a glaze to pour over the top, sprinkle with cinnamon sugar or just enjoy them the way they are!
