Mini Pumpkin Bundt Cakes with Lemon Glaze

Name: Mini Pumpkin Bundt Cakes with Lemon Glaze
Yield: Makes 6 mini Bundts
Ingredients: 2 teaspoons pure vanilla extract; 1¼ cups (250 g) granulated sugar; ¾ cup (180 ml) unsweetened nondairy milk; ½ cup (120 ml) olive oil; 2 cups (225 g) pumpkin puree; 1¾ cups (225 g) all-purpose flour; ½ teaspoon pure vanilla extract; 2 cups (205 g) confectioners’ sugar, sifted; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 tablespoon refined coconut oil, melted; 3 tablespoons fresh lemon juice

Preparation info

Makes
6
mini Bundts

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, they’re crowd-pleasing and just the complete embodiment of pumpkin season. I would never tell you to purchase a piece of kitchen equipment that you don’t actually need. And I know you don’t NEED a mini Bundt pan. Who does? However, I am going to try to convince you to get one! Because I wan