I’m in love with these mini pumpkins! The recipe just uses my pumpkin bread recipe, but you bake them in the mini bundt cake pans. How adorable are these!

MINI BUNDT PUMPKINS

Author: Annie McDaniel

This is the BEST pumpkin bread you will ever make! Plus the mini bundt pans make it adorable!

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Ingredients

1 1/3 cups vegetable oil
5 eggs
1 16-ounce can pumpkin
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding

Instructions

Preheat oven to 350 degrees.
Mix oil, eggs and pumpkin in mixing bowl and beat well.
Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.
Stir in pudding mix with mixer until well blended.
Pour into greased mini bundt pans.
Bake for 20-25 minutes.
Decorate with frosting if desired.