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
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.
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