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    Mini bundt cakes on cooling rack.
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    Pumpkin Toffee Mini Bundt Cakes

    Pumpkin Toffee Mini Bundt Cake
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Dessert
    Cuisine: American
    Servings: 18
    Author: Heather Seeley

    Ingredients

    • 3 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 4 eggs
    • 1/4 cup vegetable oil
    • 2 cups granulated sugar
    • 1 can pumpkin
    • 1 8oz bag toffee bits (reserve 1/4 cup to top cakes)
    • 1/2 cup softened butter
    • 2 cups powdered sugar
    • 1 teaspoons vanilla extract
    • 2 tablespoons milk
    • candy pumpkins optional

    Instructions

    • Preheat oven to 325 degrees F.
    • Spray mini bundt pan with non-stick cooking spray.
    • Mix together all of the ingredients except toffee bits, until well blended.
    • Fold in the toffee bits in with a spatula.
    • Fill each mini bunt 3/4 way full. About 2 tablespoons of batter.
    • Bake for 15-20 minutes or until tooth pick comes out clean.
    • Cool 10 minutes before removing cakes.
    • Place on wire cooling rack
    • Mix together butter, powdered sugar, vanilla extract and milk to make buttercream icing.
    • Place icing in a piping bag or sandwich bag. Cut tip off bag (or sandwich bag corner) and pipe icing on cakes.
    • Top cakes with reserved toffee bits and candy pumpkins

    Nutrition

    Calories: 305kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 312mg | Potassium: 82mg | Sugar: 35g | Vitamin A: 225IU | Calcium: 32mg | Iron: 1.2mg