Skip to main content

No Bones About It Pumpkin Mini Bundts #BundtBakers

Here we are in October with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. 

You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. This month, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of A Day in the Life on the Farm for hosting. Here's the line-up...

I pulled out my favorite mini bundt pan, made some pumpkin puree with pumpkins from our CSA farm, and added a new spice blend that I received this month.

Ingredients makes three mini bundt cakes

The Chai a Little Tenderness blends cardamom, cinnamon, ginger, clove, nutmeg, black pepper, rose petals, and mint. It's a more alluring version of a pumpkin pie spice with those last three ingredients. This cake is a great way to feature Fall's darling, the pumpkin! If you don't have the blend, combine your favorite autumn spices to make up a Tablespooon.


  • ½  cup organic dark brown sugar
  • 3 eggs
  • ½ cup buttermilk (you can use whole milk yogurt instead)
  • ¼ cup olive oil
  • 1 cup pumpkin puree
  • 1 Tablespoon Chai a Little Tenderness spice blend (or you can combine your favorite autumn spices to make up a Tablespoon)
  • 1-¾ cup flour
  • 2-½ teaspoon baking powder
  • Also needed: muffin pan; paper muffin liners; powdered sugar for serving
Finishing: Cream Cheese Drizzle
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon pure vanilla paste
  • milk, as needed
  • Also needed: sugar skulls for decoration (optional)


Preheat oven to 425 degrees Fahrenheit. Butter your baking dish and set aside.

In a medium sized mixing bowl, whisk together eggs, buttermilk, olive oil, and sugar. Fold in the pumpkin puree, then the spices, flour, and baking powder. Stir until just moistened.

Scoop into prepared baking dishes, about three-quarters full. 

Place pans in the oven and bake for 30 to 35 minutes. The bundts should be a nice burnished brown. let them cool in the pan for 5 minutes before inverting onto a wire rack to cool completely. While the cakes cool, make the drizzle.

Beat together the butter, cream cheese, and vanilla paste together until smooth. Add in milk - one Tablespoon at a time - until desired consistency. Drizzle over cooled bundts. Decorate with sugar skulls. Serve immediately

That's a wrap for the Halloween #BundtBakers. We'll be back next month with even more recipes. Stay tuned!


  1. I love those little bundt good pans and this cake turned out spooktacular!!!

  2. Cute little skulls! Perfect for small Bundts.

  3. My first reaction was "adorable" and then I laughed at myself and thought, can something with skulls be adorable? The answer is a resounding YES.

  4. Perfect skull decorations - I am with Stacy, they're adorable :D


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an