1.5 Cups Flour
1/2 Cup Sugar
1.5 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Eggs, beaten
1 Cup Pumpkin Puree (not pumpkin pie filling)
1 Teaspoon Vanilla Extract
Preheat oven to 350 Degree Fahrenheit. Spray your mini bundt pan with nonstick cooking spray. Set aside.
Whisk together all of your dry ingredients in a bowl (flour, sugar, baking soda, salt, and pumpkin pie spices). Set aside.
In a separate bowl beat eggs and gradually add the pumpkin puree. Add vanilla extra and beat until well combined.
Add dry ingredients into the wet ingredients in 2 batches until just combined. Be sure to not over mix.
Evenly distribute your batter into your mini bundt pan. My pan had 6 molds, and I had plenty of batter for 6. I probably could’ve stretch the batter and made more cakes.
Bake for 40 minutes. Take out of oven and let cool. Once cooled cut the bottom of the cake to create (a snack!) a level bottom. To construct the “pumpkin” you’ll flip one mini cake over, so the cut side is up. Put another mini cake on top with the bundt side up.
Optional Décor: In the photo I tried 3 different decoration styles. The easiest (and best IMO) is a light powdering of powdered sugar. I also melted some chocolate chips for a chocolate drizzle. I added strawberries to those cakes, to make them look more colorful. The third “décor” was a maple cinnamon glaze, which didn’t add much presentation-wise, but doesn’t it wound cool!
The pumpkin “stems” are pretzel rods broken in half.