Mini Pumpkin Bundt Cakes
Ingredients
- 3/4 cup (180g) pumpkin puree
- 1/2 cup (125g) almond butter
- 1/2 cup (160g) maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
Preparation
Preheat the oven to 350ºF.
In a bowl, whisk together pumpkin puree, almond butter, maple syrup, and vanilla extract.
Add coconut flour, tapioca flour, pumpkin pie spice, baking powder, and salt to the bowl. Stir until well combined.
Grease 4 mini bundt pans and divide the batter evenly among them.
Bake the mini bundt cakes for 30 minutes at 350ºF or until the tops turn golden and spring back when lightly pressed.
Allow the cakes to cool in the pans for 30 minutes, then carefully flip them out onto a cooling rack to cool completely.
Once the cakes have cooled completely, proceed to decorate them as desired. For decorating details, refer to the provided link.
