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Ingredients
Scale
- 15 ounces unsweetened pumpkin purée
- 1 cup milk
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup packed dark brown sugar
- ⅔ cup cocoa powder
- 2 large eggs
- ¼ cup olive oil
- ¼ cup light corn syrup
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 5 large pretzel rods
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F and coat mini bundt molds with non-stick spray.
- Mix pumpkin purée, milk, olive oil, eggs, corn syrup, and vanilla in a bowl, then add dry ingredients and mix.
- Fill molds ⅔ full with batter and bake for 20-30 minutes.
- Cool cakes in molds for a few minutes, then remove and cool completely.
- Beat softened butter, icing sugar, and cream cheese for frosting, mix in heavy cream and vanilla.
- Color a portion of frosting green for vines.
- Microwave remaining frosting, mix in orange food coloring, and drizzle over cakes.
- Insert pretzel rods into the center of each cake.
Notes
Allow ingredients to reach room temperature for smoother mixing.
Check for doneness with a toothpick to avoid underbaked cakes.
Store in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg