PUMpkin Bundt Cake / Autumn Recipe / Holloween Recipe

Pumpking Bundt Cake are these moist, super yum cakes rolled in cinnamon sugar. These are perfect when they are warm and had with some coffee. Its raining pumpkin on social media and I HAD to make few recipes as well. I made a huge batch of Pumpkin Puree which I can use in various dishes. Do check out the Pumpkin Puree recipe and it is super easy. along with Pumpkin Bundt Cake you may also want to check out other pumpkin recipes like pumpkin soup and roasted pumpkin soup.

I have used the recipe by Sally of Sally’s Baking Addiction and I have done few changes to it.

Ingredients

1/2 cup – All Purpose flour

1/2 cup – Wheat flour

1tsp – Baking powder

1/2tsp – Baking soda

1/2tsp – salt

1 tspn – Cinnamon powder

1/2 cup – canola or cooking odourless oil , 120ml

2nos – Eggs

3/4 cup – packed light or dark brown sugar

1 cup – Pumpkin puree

1 tsp –  Vanilla extract

1 cup Caster sugar and 1 tsp cinnamon sugar for rolling

Method

Preheat the oven to 180ºC.

Grease the mini bundt cake pans

Whisk the flour, baking powder, baking soda, salt, cinnamon into a large bowl and set aside.

In another bowl, using a balloon whisk, mix the oil, eggs, brown sugar, pumpkin, and vanilla extract together until well combined.

Pour the wet ingredients into the dry ingredients and mix until completely combined.

Spoon the batter into the moulds. Fill 2/3rds full.

Bake for 20 mins or till the skewers inserted comes out clean.

Allow the bundt cakes to cool in the mould for 5 mins.

Run a sharp knife on the edges to release the cakes easily.

Turn the pan and tap it to release the cakes.

In a wide plate mix Caster sugar and cinnamon powder.

Roll the warm bundt cakes in the sugar and serve warm.