Soft pillowy paleo pumpkin mini bundt cakes, they are bursting with fall flavors. Being paleo means they are gluten free, dairy free, and refined sugar free as well!
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Did YOU get tired of pumpkin recipes all over the web? Well, I hope you didn’t, because I got you a delicious one. A very healthy one, it’s Paleo, but don’t really pay attention to the labels. It just means that its made without the traditional baking ingredients except eggs. And that’s why I love Paleo for baking, it has the nuts flours that are rich in flavor and good texture too. Also, eggs are allowed, its helps with the cakes structure and flavor too! And I added also starches to enhance the texture, to mimic the traditional ones. This one is not very sweet. It’s perfect for breakfast with cup of coffee, or top it with a caramel glaze for afternoon tea. (Sorry , no recipe for the caramel glaze, this is a ready one. I’m working on a healthy caramel recipe, so stay tuned)
I’m new to bundt cakes thing, I made few recipes with these mini bundt silicon molds, to have a sense of it. I filled it more than I should first time, and I ended up with weird looking mini cakes. Then I tried another cake which has apple chunks, and it didn’t work at all. However, in this pumpkin cake, it worked perfectly, I just filled them less than 2/3 , worrying about overflow or a forming a hump in the bottom. So they are a bit smaller than they should be. But they were, aromatic, yummy, and so fresh.
I totally forgot to capture the inside of these pumpkin mini bundt cakes, it was perfect! Airy, and of course not crumbly, since there is no butter in the batter. They were moist, a bit dense as they should be, and delicious!
Can we talk about the pumpkin spice a bit ? It’s my favorite blend of spice ever! I use it all year around, not in just in the fall. I add it to most of the cakes I made actually. Because, you know, why not? That warmth and cosines is much needed in our busy crazy life. It makes us stop, breath, and smell the wonderful aroma that will take us for a short journey or a pause!
Even I love to make lots of things from the scratch, I don’t know why I never made the pumpkin blend, maybe soon I guess ? how about YOU?
Pumpkin
You can use either fresh or canned pumpkin puree. I find canned pumpkin puree easier to work with. However, fresh one has a bit different taste, of-course better! But you should pick a small pumpkin to make sure the puree has the natural sweetness that needed. Mine, was not very sweet or moist as I hoped. So I added real maple syrup. If your pumpkin puree is very moist, strain it the night before, to get a great texture not a soggy one! And you may want to skip maple syrup, however, it may affect the texture, so be careful there!
I made few recipe of pumpkin that you might like, this savory tart, and also a polenta porridge before that you will love on a chilly morning.
Pumpkin is a very nutrient dense fruit, means it has so many nutrients compared to the low calories it provided.
Let me remind you of pumpkin health benefits:
- A 100g of of it, your daily needs from vitamin A . Also has good amounts of vitamin C, fibers, beta-carotene antioxidant, potassium, and manganese.
- It’s low in fat, sugar, and calories.
- It’s versatile, and has mild taste that fits sweet and savory dishes as well.
Pumpkin and diabetes
It’s very low in glycemix index, which means it won’t raise the blood sugar level after eating it, which is very convenient for diabetic patients. In this study they found that feeding rats with pumpkin powder decrease glucose level significantly, and even increase insulin level. However, more studies needed on human for that matter. It also has other compounds that helps with regenrating b-cells in pancreas that are responsible for making more insulin.
Note: I strongly advice you here not to make substitutions , everything is measured and calculated perfectly for a reason.
If you made these pumpkin mini bundt cakes , please tag me @Nutrizonia and use the #Nutrizonia on Instagram , I would love to see your creations
Enjoy!
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Paleo Pumpkin mini bundt cake
Ingredients
- 2 large eggs
- 80g almond flour
- 14g coconut flour
- 10g tapioca starch
- 30g potato starch
- 1 Tb pumpkin spice
- 120g pumpkin puree (canned or fresh)
- 1/8 tsp salt
- 1/4 tsp xanthan gum
- 30ml almond milk (You can use cashew or coconut milk too, but almond milk is lighter)
- 75g coconut sugar
- 30 ml maple syrup
- 60 g coconut oil
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp baking soda
Instructions
- Preheat the oven at 350 f
- Grease your mini bundt molds very well or your loaf pan. I brushed them with coconut oil then I added a little of potato starch, then I got rid of excess starch by tapping the silicon pan on the sink.
- In a big bowl add all the dry ingredients except baking soda and coconut sugar, and give them a stir.
- In another big bowl, mix coconut oil with coconut sugar. Then add maple syrup.
- By a whisk or an electric mixer, add eggs one by one, and mix or beat it well after each egg.
- Add pumpkin puree to the mix, and fold gently.
- Add dry ingredients to the wet ingredients gradually with alternating it with almond milk.
- Now in a small or bowl, mix vinegar with baking soda , and add it to the mix, and then stir , just to mix it with the whole batter.
- With a spoon , or a piping bag, add the batter to your mini bundt cake. Don't full more than 2/3 of each one.
- Then put it in the preheated oven, for 30-40 minutes or until a skewer comes out with little bits of crumbs.
- Leave it in the molds for 10 minutes on a wire wrack, then un-mold then and leave them on the rack until they are cool completely.
- Keep them in air tight container up to 3 days.
Notes
This recipe will ye ailed around 12 minim bundt cakes , but remember that they vary in size, so please just fill 2/3 , and if you have extra batter, add it to muffin tin.
Also, you can use use loaf pan 9 x 5 x 2-1/2 inches, it will be pretty and delicious as well.
