The holidays are fast approaching and this is the time I am making a list and checking it twice to make sure I have everything on hand for my holiday marathon baking. Pumpkin Mini Bundt Cakes are one of the first holiday desserts I make. It’s a good way to use up any pumpkin purée left from baking Thanksgiving pumpkin pies.
They freeze well wrapped in plastic wrap and placed in freezer bags so they can be made ahead of time. Serve them plain, with a dusting of icing sugar or dress the them up with maple syrup icing and chopped pecans.