Pumpkin Spice Latte Bundt Cake
Coffee is my favorite way to start the day, especially with a sweet treat. Now that it’s pumpkin season, I’ve been loading up on cans of pumpkin and trying new ways to enjoy them. I thrifted a nordicware pumpkin patch pan recently and made this recipe just for it! This is a little tweak on my pumpkin bread recipe adapted to become pumpkin spice latte bundtettes. These are a perfect size to enjoy with a morning coffee or as an afternoon snack.
3 teaspoons instant coffee
1 cup vegetable oil
2.5 cups sugar
1 15 oz can of pumpkin
3 cups of flour
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees and grease pans.
Add instant coffee to eggs and gently stir to combine
In a large bowl, mix sugar and oil together and then add egg/coffee mixture and pumpkin
In a medium bowl, sift flour, spices, baking soda and baking powder.
Add dry ingredients to pumpkin mixture,
Pour into pans, filling about 2/3 of the way and cook based on the times below. Check that a toothpick comes out clean and let cool for at least 15 minutes before enjoying!