Mini Pumpkin Bundt Cakes with Lemon Glaze from I Can Cook Vegan by Isa Chandra Moskowitz

Ingredients

• 2 teaspoons pumpkin pie spice
• 1¼ cups (250 g) granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons pure vanilla extract
• 1¾ cups (225 g) all-purpose flour
• ¾ cup (180 ml) unsweetened nondairy milk
• 2 cups (225 g) pumpkin puree
• 1 teaspoon salt
• 2 cups (205 g) confectioners’ sugar, sifted
• ½ teaspoon pure vanilla extract
• 3 tablespoons fresh lemon juice
• 1 tablespoon refined coconut oil, melted
• ½ cup (120 ml) olive oil