Pumpkin Spice Latte Mini Bundt Cakes Recipe - Swans Down Cake Flour
Pumpkin Spice Latte Mini Bundt Cakes made with Swans Down Cake Flour fill the kitchen with the spicy aroma of autumn.
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 3 1/3 cups Swans Down® Cake Flour, sift before measuring
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1 (15-ounce) can pumpkin puree (pure pumpkin; not pie filling)
- Confectioner’s sugar, for garnish
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