Pumpkin Mini Bundt Cakes with Apple Cider Sauce

Pumpkin Mini Bundt Cakes with Apple Cider Sauce

Course Dessert
Author Adore Foods


Pumpkin Cakes

  • 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

Apple Cider Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup apple cider


  1. Preheat your oven to 350F/ 180C and spray your mini bundt pans.
  2. 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.
  3. 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.
  4. Top the pumpkin mini bundt cakes with this sauce and serve immediately.