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Mini pumpkin cakes

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Mini pumpkin cakes
Mini pumpkin cakes are healthy and delicious! Plus they are made without top food allergens.

Mini pumpkin cakes are healthy and delicious! Plus they are made without top food allergens.

When autumn arrives, all things pumpkin appear, from flavored coffee to scented candles. My youngest son loves the smell of pumpkin (and the color, and picking out pumpkins in a pumpkin patch, and drawing pumpkins, and. . . .) So recently I thought I’d make a little pumpkin treat for my boys.

You know what’s great about these? They can be breakfast, a snack or dessert. They’re multipurpose baked goods, and they’re healthy.

Because of food allergies and food intolerances in our family, I made these baby Bundt cakes without common ingredients. There’s no wheat, gluten, egg, dairy, nut, corn or soy in them. I found the pumpkin not only added a nice flavor and color to the cakes, but it also served as an emulsifier so I didn’t need an egg. These little pumpkin beauties could probably be made with regular ingredients too, and I’ve offered the alternatives in parentheses below for those of you without food allergies.

Mini Pumpkin Cakes


1/2 cup gluten-free oat flour
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup millet flour
(Or, 2 cups of unbleached all-purpose flour)
1/2 tsp. salt, baking soda and baking powder and cinnamon each — look for corn-free baking powder if you have to stay away from corn
8 Tbsp. puréed pumpkin
1/2 cup non-dairy butter substitute
(Or, real butter)
2 tsp. vanilla
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup non-dairy milk or water — I used coconut milk
(Or, cow’s milk)
3/4 cup organic powdered sugar — it usually doesn’t contain corn starch like regular powdered sugar
1-2 Tsbp. water


Heat your oven to 300 degrees F. Coat a mini Bundt pan or mini muffin pan with your favorite nonstick spray (I like olive oil or coconut oil.)

Stir the flours together, and mix in the salt, baking soda, baking powder and cinnamon. Add the sugars and mix well.

Drop in the pumpkin, butter, vanilla and coconut milk, then beat with a hand mixer until the batter is smooth.

Spoon the batter into your pan, and bake for about 20 minutes. Let the cakes cool in the pan for about 5 minutes before you remove them from the pan.

To make glaze, stir together powdered sugar and 1 Tsbp. water. Add a little more water as needed to make a smooth glaze. Then drizzle the glaze on top of your cakes or muffins.

Makes about 18 mini Bundt cakes or mini muffins. Enjoy!

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