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Autumn is really special for me 🙂 The beautiful foliage, the fresh, crisp air, the pumpkins and of course the delicious apple cider describe my perfect autumn picture. So, I have tried to come up with the perfect recipe to include 2 delicious autumn treats: pumpkin and apple cider: Pumpkin Mini Bundt Cakes with Apple Cider Sauce. I tried to stay on the light side as much as possible, so there will be no melted butter and sugar coating at all.
Honesty, they are so good, such a great way to celebrate pumpkin! The Pumpkin Mini Bundt Cakes are so moist and airy, just melting in your mouth. You can really taste the pumpkin in them, despite adding some cinnamon and nutmeg to the mixture.
I was planning to make my own pumpkin puree but, lucky me! I came across the best find of the season: Organic Pumpkin Puree in a BPA free liner can. Yes, you heard it right! Just organic pumpkin puree and nothing else: no additives, no other God knows what! I stay away from cans, usually, but a BPA free liner makes my life suddenly so much easier. Saved quite a bit of time and did not comprise in terms of quality 🙂
Oh! Just one more thing. These Pumpkin Mini Bundt Cakes require a little bit more sugar added to the recipe (1 more tablespoon) if you are planning to make and serve them without the Apple Cider Sauce. Combined the sugar level is just perfect, but without the sauce the balance is not quite there.
Hope you will enjoy my Pumpkin Mini Bundt Cakes with Apple Cider Sauce!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 can pumpkin puree
- 1/2 cup low-fat milk
- 1/2 tsp salt
- 2 tbsp butter
- 2 tbsp flour
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cup apple cider
Preheat your oven to 350F/ 180C and spray your mini bundt pans.
Combine all dry ingredients in one bowl and whisk till combined. In another large bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin puree and milk. Pour the dry ingredients into the wet mixture and mix till it’s just combined (don’t over mix it). Pour the mixture into your mini bundt pans and bake for 15-20 minutes. Take them out of the oven and set them aside to slightly cool down.
Meanwhile, melt the butter over medium heat in a saucepan. When melted, add the flour and stir until combined and then add the sugar to the mixture. Slowly add the cider and vanilla, bring to a boil, stirring constantly. The sauce begins to thicken after a minute or two. Take it off the heat when you have the desired consistency.
Top the pumpkin mini bundt cakes with this sauce and serve immediately.