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My mini Pumpkin bundt cakes are one of the most exciting baked goods I’ve made in a long time.
These cakes are a great dessert, or with your morning coffee, and they deliver a punch of flavor in each bite with plenty of spice and a hint of cinnamon.
As are most things I make here, they’re diabetes-friendly and yummy!
They’re also rich in vitamin A and fiber which makes them a great choice. Plus, they’re gluten-free.
I chose mini sizes in this recipe because I wanted to make the portions smaller. This recipe makes about 6 bundt cakes. The serving size is for this is half of one mini pumpkin bundt cake. Don’t worry, they’re generous!
Health benefits of pumpkin for people with diabetes
Pumpkin is also a good source of important nutrients for people with diabetes. It has about 100 milligrams in vitamin A, which is about 5% of the recommended daily allowance.
Pumpkin is also rich in fiber and potassium, both of which are important for blood sugar regulation.
Ingredients in my pumpkin bundt cakes
For the pumpkin bread
- 1/2 cup butter (1 stick), softened
- 1/2 cup Truvia Brown Sugar Blend
- 4 large, Grade A eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree, canned
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice blend
- 1/2 tsp salt
- 1/4 cup of pecans
For the ganache
- 8 ounces of chocolate
- 8 ounces of oat milk
- 1 teaspoon of pumpkin spice flavoring
- 1/8 teaspoon kosher salt
Tools for this recipe
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Nordic Ware Geo Bundtlette Pan
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Buy Now → Calories, carbs, fat and protein in mini pumpkind bundt cakes
As always, macros are in the recipe card, but here they are if you’re just reading through.
How to make mini pumpkin bundt cakes
Start by preheating your oven to 350ºF.
Spray your bundt cake pan with non-stick spray, or
Cream your butter and Truvia Brown Sugar Blend on medium speed, until combined thoroughly.
Add in your eggs one at a time on medium speed until each one is incorporated into the batter. The batter will be a liquid and lumpy consistency.
Add vanilla and pumpkin puree, continuing to beat the mixture on medium speed until combined.
Add in almond flour, baking powder and salt, mixing the batter until it’s thick and smooth without lumps.
Fill your muffin tins 3/4 of the way (batter will rise).
Bake for 40 minutes, or until a knife inserted into the cake comes out clean.
Remove from oven and let cool to room temperature before removing. You must let them cool, or you’ll have an issue getting them out of the pan in one piece.
To make your ganache:
Combine 8 ounces of sugar-free chocolate and 8 ounces of oat milk in a saucepan.
Cook down and stir with a whisk until thickened and shiny, about 8 minutes.
Assembling your cakes:
Remove the cakes from the pan, and place on a wire rack (with parchment paper below), or on a plate.
Use a spoon to drizzle chocolate ganache over the top of the cakes. You can reserve the rest of the ganache in a heat safe-bowl to use later on for coffee, or dipping fruit.
Mini Pumpkin Bundt Cakes with Chocolate Ganache Glaze are the perfect way to indulge your sweet tooth. The recipe is gluten-free and promises a pumpkin punch in each bite.
This dessert is also diabetic-friendly! With 12 total servings, you can enjoy more of these mini bundt cakes without worrying about going overboard. These moist little cakes will be sure to satisfy any craving for something delicious!
Let me know if you give this recipe a try, and be sure to give it a rating, and leave a comment if you end up baking it.
Print
Mini Pumpkin Bundt Cakes with Chocolate Ganache Glaze
- Total Time: 55 minutes
- Yield: 6 mini bundt cakes 1x
- Diet: Diabetic
Description
Delicious mini bundt cakes that are perfect for fall!
Ingredients
For the pumpkin bread
- 1/2 cup butter (1 stick), softened
- 1/2 cup Truvia Brown Sugar Blend
- 4 large, Grade A eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree, canned
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice blend
- 1/2 tsp salt
- 1/4 cup of pecans
For the ganache
- 8 ounces of chocolate
- 8 ounces of oat milk
- 1 teaspoon of pumpkin spice flavoring
- 1/8 teaspoon kosher salt
Instructions
- Start by preheating your oven to 350ºF.
- Spray your bundt cake pan with non-stick spray, or
- Cream your butter and Truvia Brown Sugar Blend on medium speed, until combined thoroughly.
- Add in your eggs one at a time on medium speed until each one is incorporated into the batter. The batter will be a liquid and lumpy consistency.
- Add vanilla and pumpkin puree, continuing to beat the mixture on medium speed until combined.
- Add in almond flour, baking powder and salt, mixing the batter until it’s thick and smooth without lumps.
- Fill your muffin tins 3/4 of the way (batter will rise).
- Bake for 40 minutes, or until a knife inserted into the cake comes out clean.
- Remove from oven and let cool to room temperature before removing. You must let them cool, or you’ll have an issue getting them out of the pan in one piece.
- To make your ganache:
- Combine 8 ounces of sugar-free chocolate and 8 ounces of oat milk in a saucepan.
- Cook down and stir with a whisk until thickened and shiny, about 8 minutes.
- Assembling your cakes:
- Remove the cakes from the pan, and place on a wire rack (with parchment paper below), or on a plate.
- Use a spoon to drizzle chocolate ganache over the top of the cakes. You can reserve the rest of the ganache in a heat safe-bowl to use later on for coffee, or dipping fruit.
Notes
- Macros are for the cake only, the chocolate ganache will depend on what kind of chocolate you used. I use Lily’s Chocolate.
- Don’t worry if your ganache hardens. Work with it in a heat-safe bowl so you can give it a quick 15-30 second nuke in the microwave. It will harden on the cakes, and depending on what brand you use, it may have a chalky appearance. That’s normal, and just because of the stevia in the chocolate.
- Prep Time: 15 minutes
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 bundt cake
- Calories: 222
- Sugar: 5.9g
- Sodium: 124.6g
- Fat: 13.5g
- Carbohydrates: 14.6g
- Fiber: 5.8g
- Protein: 4.8g
- Cholesterol: 8.3mg
17 Responses
These cakes came out so moist and perfectly pumpkin. Thanks!
These are absolutely delicious! The cakes are so cute and so moist and fluffy! Adding this to the Thanksgiving menu for sure!
Wow! These mini cakes were all the rave at a brunch I hosted last weekend! Everybody was asking for the recipe. I cannot wait to make them again soon!
I’m so thrilled to hear they were a hit! Thank you so much for trying the recipe and sharing the outcome, Tamara!
You work is a true blessing! I made these for my dad and he enjoyed every single bite!
I’m so happy to hear, Kaluhi! I’m really glad your dad enjoyed it, and thank you for trying them out, and making them for him.
OMG I loved this. That ganache is just over the top. It definitely levels up this delicious Pumpkin Cake. I love Pumpkin and this hit the spot!
I love that this bundt cake is gluten-free and just made with almond flour! The texture was perfect and the flavor was absolutely delish! Thanks for the recipe!
It’s so surprising – and so delicious, right? Thank you for making it and I’m glad you loved the pumpkin flavor.
Our bundt mini cakes turned out so moist and delicious! Definitely making them again!
I love to hear that, Kate! Thank you for trying out the recipe, and I hope you enjoy them the second time around!
Thanks to you pumpkin and chocolate is my new favorite flavor combination.
Mine too, Robin! Thanks for giving these a try.
I never attempt to make cakes but these mini bunt cakes were perfect for the inexperience such as myself! The cake turned out so tasty and the gauche glaze took it these pumpkin cakes up several notches.
I’m so glad this was easy!
I’ve always purchase mini bundt cakes, but was so happy when I found this recipe. These are not only delicious, but guilt free as well. I plan on making these again for the holidays to introduce them to my family.
I love that this recipe is diabetes-friendly! You packed a ton of flavor in a sensible dessert. Thanks for sharing!