Sour Cream Pumpkin Mini Bundt Cakes for #BundtBakers

#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 of our 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. Stacy from Food Lust People Love invited us to make pumpkin inspired bundt cakes this month - she said "Share your favorite pumpkin-full Bundt cake recipe, using fresh or canned pumpkin."

These adorable little pumpkin cakes are amazingly tender, moist, flavorful, and have a perfect little ribbon of crunch throughout the middle. I wouldn't change a thing! I love how tender sour cream makes baked goods, and of course the added pumpkin keeps this little cake nice and moist. They are loaded with wonderful fall flavors and it was very hard for me to not just hoard the whole batch for myself! I didn't though... I shared... sigh. 

See all of our delicious pumpkin bundts we're sharing with you today!

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

Sour Cream Pumpkin Mini Bundt Cakes

Ingredients
Nonstick baking spray

Streusel

1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon butter 

Cake Batter

1 1/2 cups all-purpose flour
1/2 Tablespoon ground cinnamon
1 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 cup pure pumpkin puree
4-oz. sour cream
1 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees and grease a 6-cup mini bundt pan with baker's spray.
2. In a small bowl, combine the streusel ingredients and blend the butter in with a fork until evenly blended and mixture resembles coarse wet sand.
3. In the bowl of a stand mixer, whip the softened butter and sugar until light and creamy (a couple minutes), scraping down the sides if needed.
4. Blend in the eggs one at a time, again scraping down the sides as needed.
5. Next blend the pumpkin puree in, followed by the sour cream, and vanilla. Mixing just until blended.
6. Combine dry ingredients in a medium bowl: flour, cinnamon, baking soda, and salt. Whisk to combine.
7. Slowly add dry ingredients into the wet ingredients on low speed, mixing just until combined. Finish blending everything together with a spatula by hand, scraping the bottom and sides as you blend.
8. Divide half of the batter amongst the prepared bundt pan. Evenly distribute the streusel topping over this layer of batter (try to keep the streusel to the center and avoid the sides if possible.
9. Divide the remainder of the batter over the top of the streusel. Smooth gently.
10. Bake in the preheated oven for 30-35 minutes, or until well risen and a toothpick inserted into the center comes out clean. Cool on a wire rack in the pan for about 10-15 minutes before carefully turning the pan out and allowing the mini cakes to cool completely on the wire rack.

Recipe adapted from Very Best Baking

Lindsey at her swim lesson, where we took a few
of these tasty treats to share with the instructors!