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Looking for Thanksgiving Recipes? This Mini Pumpkin Bundt Recipe Takes the Cake

photography and recipe courtesy of GIANGI’S KITCHEN

Pumpkin cake
Thanksgiving day would not be complete without a delicious dessert, and this tasty recipe from Giangi’s Kitchen takes the cake.

This time of the year is filled with special family memories and delicious, home-cooked Thanksgiving recipes—especially dessert. Classic Thanksgiving desserts like a warm apple, pumpkin or sweet potato pie never disappoint—but with so many options for holiday baking, it can be hard to choose, which is why we consulted with ​​Giangi Townsend of Giangi’s Kitchen for her favorite holiday dessert recipe.

“I love baking during the holiday,” Giangi Townsend says. “As a cooking/ food blogger, my nose is always in cooking and baking books. This time of year more so than ever.”

“I have developed an addiction to the new and super cute baking molds—out with the basic and in the fancy molds. And, of course, you cannot buy only one. When I first laid eyes on the Bundt cake mold, I knew I had to have it,” she added.

pumpkin spice

As Townsend experimented with different recipes and her bundt cake mold over the fall, she fell in love with the recipe she shares here, miniature pumpkin-spice Bundt cakes. She remembers fondly the very first Thanksgiving day she experienced after moving from France to the United States.

“My first year, not knowing what to expect, my mom and I accepted two invitations to Thanksgiving dinner,” Townsend says. “One invitation was early in the day, the second was late in the afternoon. We were so excited to be invited that we happily said yes to both. After all it was a simple meal, as it was described to us.”

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“Have you ever eaten two full turkey dinners in one day? My stomach still hurts thinking about it. I do not believe I ever ate so much in my life, the food was just extraordinary. So many dishes that I never had in my life, sweet potatoes, pumpkin pie to name a few. So much love and time was spent making such a perfect dinner for the people you love. Since then, Thanksgiving has not only been the day that I make a feast, but a day that I love to share with the special people in my life.”

Not only are these mini Bundt cakes a great sweet treat for Thanksgiving, they are also excellent for gifting during the holidays.

“I love holiday baking, and as most of us do, I have my favorite recipes that are a staple in my holiday repertoire. I do also love to share my goodies with my friends and family—that to me is the spirit of the holiday,” Townsend says. “These Bundt cakes are the perfect gift.”

These Bundt cakes are a dessert you can feel good about eating and gifting—they are made without any butter or milk, instead depending on greek yogurt to add moisture and texture.

“I love holiday baking, and as most of us do, I have my favorite recipes that are a staple in my holiday repertoire. I do also love to share my goodies with my friends and family—that to me is the spirit of the holiday,” Townsend says. “These Bundt cakes are the perfect gift.”

“Greek yogurt has many benefits,” Townsend says. “It contains half the carbs and sugar as regular yogurt and yet twice the amount of protein. Because of the richness and fat content it can easily replace the milk and the butter.”

“With this recipe, the yogurt will activate the baking soda, which makes the cakes fluffy and light as well as moist,” she added.

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pumpkin spice

 

MINIATURE PUMPKIN-SPICE BUNDT CAKES

Giangi's Kitchen

Ingredients
  

  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar well packed
  • 3 large eggs
  • 1 ¾ cups pumpkin pulp
  • 1 ½ teaspoon vanilla extract
  • ¾ cup Greek yogurt
  • 3 ½ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • Sifted confectioner’s sugar optional

Instructions
 

  • Preheat the oven to 350 F. Generously spry miniature Bundt pans with baking spray with flour.
  • In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
  • In a separate bowl whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda. Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated. Divide batter among wells of pans leaving ¼ space free to allow the pumpkin to rise and not overflow.
  • Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
  • Remove from the oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioner’s sugar (optional)
  • If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.

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