Pumpkin Bundt Cakes

Pumpkin Bundt Cakes

 

 

 Indulge in these delicious Mini Pumpkin Protein Bundt Cakes! Packed with pumpkin spice flavor, protein, and a rich cream cheese frosting, they’re perfect for a fall-inspired dessert or snack. Try this easy, high-protein recipe today!

Pumpkin Bundt Cakes

There’s nothing better than cozy fall flavors in a bite-sized treat! These Mini Pumpkin Protein Bundt Cakes are packed with warm spices, pumpkin puree, and a protein boost to make them a nutritious yet indulgent snack. Whether you’re looking for a post-workout treat or a healthy holiday dessert, our recipe has you covered.

Why You’ll Love This Recipe

  • High in Protein – Each cake contains 8g of protein, making it a great post-workout snack.
  • Full of Fall Flavor – Pumpkin, cinnamon, and pumpkin pie spice create the ultimate cozy taste.
  • Perfectly Moist & Fluffy – Thanks to the combination of gluten-free flour, almond flour, and pumpkin puree.
  • Easy to Make – With simple ingredients and minimal prep time, you’ll have a delicious dessert in under an hour!
Pumpkin Bundt Cakes
Total Calories: 223 Servings: 12 Serving Size: 1/4

 

Ingredients

  • 1 cup gluten flour 1:1
  • 1/2 cup almond flour
  • 1 scoops PEScience Select Pumpkin Pie Protein
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup pumpkin puree
  • 3 eggs
  • 3/4 cup almond milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Frosting

  • 4oz cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 pretzel sticks

Directions

  • Preheat the oven to 350 F and prepare 6 mini bundt cake cavities with non-stick spray.
  • In a mixing bowl, stir together all the dry ingredients. In another bowl, whisk together the pumpkin, eggs, milk, oil, and vanilla.
  • Add the wet to the dry and stir until no dry spots remain. Distribute the batter between the bundt cake cavities and bake for 24-48 minutes and cooked through. Let cool and then trim excess cake from the bottoms of each bundt so they are flat.
  • Add the cream cheese and powdered sugar to a mixer and beat using a paddle attachment until well combined. Mix in the vanilla. Add frosting to the bottom of 3 of the cakes and then top with the remaining cakes.
  • Pop the frosting into the microwave for 6-10 seconds and then drizzle over the assembled cakes. Finish with a pretzel stick in the center. Enjoy!

Nutrition Facts

Calories: 223
Total Fat: 12g
Total Carbs: 22g
Total Protein:8 g

 PEScience Select Protein

 

Pumpkin Bundt Cakes

Tips for the Best Mini Pumpkin Protein Bundt Cakes

  • Use High-Quality Protein Powder: A good protein powder enhances flavor and texture. PEScience Select Pumpkin Pie Protein is a great choice for this recipe.
  • Don’t Overmix: Stir until just combined to keep the cakes light and fluffy.
  • Let Them Cool Completely: This prevents the frosting from melting off too quickly.
  • Store Properly: Keep leftovers in an airtight container in the fridge for up to 4 days.

These Mini Pumpkin Protein Bundt Cakes are a must-try for fall! Whether you're craving a sweet, protein-packed treat or a festive dessert for a gathering, this recipe delivers on flavor and nutrition. Give it a try, and let us know how you like it!

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