It may be the day after thanksgiving but I still have canned pumpkin and I bet there’s a lot of you who way overstocked on pumpkin (I know I did😆). I have. New record too! Five yes FIVE pumpkin pies this year. I’m pumpkin pied out (well that’s not true).
When you pop these bundts out of there tins they look like huge muffins! Flip them upsidedown (actually the right way up) and you have mini pumpkins!
Have you ever had real bundt cake? Well try making it. It’s hard, which is why this vegan version is so easy! Of course you could make one large bundt, but it may need to bake a bit longer.
• ingredients
• category: American/english
• serves: 2-4
• prep time: 6-7 minutes
• bake time: 25-30 minutes
• 1 cup of all purpose flour.
• 1/4 cup of coconut sugar.
• 1/4 cup of cane sugar.
• 2 tsp baking powder.
• 1/2 tsp sea salt.
• 1/2 tsp cinnamon.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground ginger.
• 1/8 tsp allspice or ground cloves.
• 1/4 cup of dairy free milk.
• 1/4 cup of light tasting oil.
• 1/2 cup pumpkin purée.
• 1 tsp vanilla extract.
• 1 tbsp lemon juice.
Directions
preheat oven to 350•f
mix the wet and dry ingredients in separate bowls. Combine the wet and dry ingredients. Grease two mini bundt tins. Pour in the batter and bake for 25-30 minutes.
Healthy little vegan 
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