Pumpkin Spice Latte Mini Pumpkins
- 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 mini pumpkins
Picking out the perfect pumpkin can be tough, but all of these pumpkins are real winners with this recipe for Pumpkin Spice Latte Mini Pumpkins, perfect for your fall pumpkin picking weekend!
PREHEAT oven to 350ºF and spray a mini bundt pan with cooking spray. Set aside.
ADD eggs, coffee and coconut oil to a large bowl. Whisk to combine. Incorporate the Simple Mills Pumpkin Muffin & Bread Mix.
SPOON batter into the prepared mini bundt pan, filling each 3/4 full.
BAKE for 10-13 minutes or until a toothpick comes out clean. Let cool for 5 minutes, remove from the pan and let cool completely.
PREPARE the glaze. Add 1/4 cup of vanilla frosting to a bowl and 1/4 of a cup of chocolate frosting to another bowl. Add 1 teaspoon of coconut oil to each bowl, stir and microwave for 15 seconds. Stir until homogeneous, set aside.
PLACE the mini bundt cakes onto a large plate. Spread 1 teaspoon of vanilla frosting onto 3 mini bundt cakes and 1 teaspoon of chocolate frosting onto 3 other bundt cakes.
COVER each half of the frosted bundt cakes with unfrosted bundt cakes, forming a pumpkin.
DRIZZLE 3 of the pumpkins with vanilla frosting and the 3 other with chocolate frosting. Top with a cinnamon stick.
DECORATE the chocolate frosted pumpkins with bright, festive sprinkles and the vanilla frosted pumpkins with a pinch of ground cinnamon.
If your mini bundt cakes puffed up too much in baking, simply cut off the bottom part to even it out. Save the extra cake to make cake pops.