Photo by Vanessa Rees

Makes 8 mini-bundts or 12 muffins

From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, crowd pleasing and just the complete embodiment of pumpkin season. This recipe is from I Can Cook Vegan.

Notes

~ I would never try to convince you to purchase a piece of kitchen equipment that you didn’t actually need. And I know you don’t NEED a mini-bundt pan. Who does" However, I am going to try to convince you to get one! Because I want you to slay that Halloween party with these adorable treats. And I want you to make all of your Facebook friends to see how incredibly successful you are, making cakes they could never ever pull off. If, however, you don’t want to listen to me, you can make these in a muffin tin as well. Just bake them for about 20 minutes instead.
Ingredients

For the cake:
2 cups pumpkin puree
1/2 cup olive oil
1 1/4 cups granulated sugar
3/4 cup unsweetened non-dairy milk
2 teaspoons pure vanilla extract
1 3/4 cup all-purpose flour
2 teaspoon baking powder
2 teaspoons pumpkin spice
1 teaspoon salt

 
For the glaze:
 
2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 tablespoon refined coconut oil, melted

Directions

1 – Preheat the oven to 350 degrees. Lightly grease a mini-bund...