From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, they’re crowd-pleasing and just the complete embodiment of pumpkin season
INGREDIENTS
FOR THE CAKES
- 2 cups (225 g) pumpkin puree
- ½ cup (120 ml) olive oil
- 1¼ cups (250 g) granulated sugar
- ¾ cup (180 ml) unsweetened nondairy milk
- 2 teaspoons pure vanilla extract
- 1¾ cups (225 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
FOR THE GLAZE
- 2 cups (205 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon refined coconut oil, melted
METHOD
- Make the cakes: Preheat the oven to 350°F (175°C). Lightly grease a mini Bundt pan.
- In a large mixing bowl, beat together the pumpkin puree, olive oil, sugar, milk, and vanilla until smooth and creamy.
- Sift in the flour, baking powder, pumpkin pie spice, and salt. Stir until relatively smooth.
- Spoon the batter into the baking pans, filling each one about three-quarters full. Bake for 26 minutes, until a toothpick inserted into the center comes out clean. The cakes are done when they are firm and puffy on top and lightly pulling away from sides of the pan. Let cool in the baking pan and, once you can handle it, invert the Bundts onto a cooling rack to cool. Flip right side up to cool completely.
- Make the glaze: Place confectioners’ sugar in a large bowl. Add the vanilla, lemon juice, and coconut oil and stir vigorously, until a thick and smooth but pourable icing forms. If it seems too thick, add warm water by the teaspoon until the desired texture is achieved.
- Pour approximately 2 tablespoons of icing onto each Bundt, letting the excess drip off. Let set in a cool place.