National Bundt Cake Day- Spicy Pumpkin Mini Bundts

National Bundt Cake Day is here again! The Food Librarian has been counting down to this day just like she did last year, by making 30 days of Bundts! Mary is so creative. Each and every bundt has been imaginative and delicious. My favorites that she has posted this year are the Ice Cream Bundt, the Buttermilk Butternut Squash Bundt (probably because I made it last year for this day of celebration), Meatloaf Bundt with Tunnel of Egg
and the Root Beer Bundt (I've made that one too).

I have loved looking at all of her beautiful Bundt cakes.

Of course I wanted to join in the fun, so this year I made Spicy Pumpkin mini bundt cakes. Now when I say mini, I don't mean those cute individual mini bundt pans that hold about 1 cup or so of batter. I mean I used my mini cupcake bundt pan, which is like a muffin tin, but it has little bundt molds in the pan instead of the usual muffin tin.

I took these as the refreshments for a cub scout meeting and they were gone in a flash. Everyone really enjoyed them. I made a simple icing of powdering sugar and skim milk to drizzle over the tops. They were delicious!

If you haven't made a bundt cake lately, today is the perfect day to do so. The Food Librarian has made at least 60 bundts, so go check out her blog if you need some ideas.

Here are the bundts I want to try the most from this last Bundt frenzy- Zucchini Olive Oil Bundt ,
Lavender-Lemon Bundt,
and the Snickerdoodle Bundt.

Oh who am I kidding? I want to try them all!



Recipe for Spicy Pumpkin Bundt Cake