I'm TRYING to wait....honestly I am........
2
cups white sugar
1
1/4 cups vegetable oil
1
teaspoon vanilla extract
2
cups canned pumpkin
4
eggs
2
cups all-purpose flour
|
3
teaspoons baking powder
2
teaspoons baking soda
1/4
teaspoon salt
2
teaspoons ground cinnamon
1
cup chopped walnuts
|
Preheat
oven to 350 degrees F. Grease a mini—Bundt pan. Sift together the flour,
baking powder, baking soda, salt and cinnamon. Set aside.
| |
In
a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat
in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Divide
batter into prepared mini-Bundt pan.
| |
Bake
in the preheated oven for 30 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool.
|
I'm trying to wait, too, but I'm anxious for Fall to arrive! The mini pumpkin spice bundt cakes sound like a wonderful Fall treat to try. I'm loving the pillows in the picture! Aren't they stunning??
ReplyDeleteI love the pillows too Kitty....wish I had them all!! Happy fall to you!!!
DeleteLovely post and delicious looking recipe. I love the Fall specials, especially anything with pumpkin. As always, your header is beautiful. I always look for the cat. :)
ReplyDeleteOh thank you so much Deb! Wishing you a beautiful beginning to your fall season!
DeleteIt's the most wonderful time of the year! Trees are changing here! I am ready for pumpkin everything, so thanks for this recipe!
ReplyDeleteDeanna
I so agree Deanna.....such a beautiful season...many blessings dear one!
Deletenot waiting, no willpower.. thanks so much for the recipe and I love autumn time of year.
ReplyDeleteYou have the best recipes to share.
betsy
Hi Betsy! Thank you for visiting today! I hope you enjoy the recipe and we wish you a beautiful fall season ahead!
Delete