Pumpkin Spice Latte Mini Pumpkins


Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Yield: 6 mini pumpkins


1 box Simple Mills Pumpkin Muffin & Bread Mix
3 eggs
1 cup coffee, at room temperature
3 tbsp melted coconut oil
1/4 cup + 3 tsp Simple Mills Vanilla Frosting
1 tsp coconut oil
1/4 cup + 3 tsp Simple Mills Chocolate Frosting
1 tsp coconut oil
6 cinnamon sticks
Festive Halloween sprinkles
Ground cinnamon



PREHEAT oven to 350ºF and spray a mini bundt pan with cooking spray. Set aside.
ADD eggs, coffee and coconut oil to a large bowl. Whisk to combine. Incorporate the Simple Mills mix.
SPOON batter into the prepared mini bundt pan, filling each 3/4 full.
BAKE for 10-13 minutes or until a toothpick comes out clean. Let cool for 5 minutes, remove from the pan and let cool completely.
PREPARE the glaze. Add 1/4 cup of vanilla frosting to a bowl and 1/4 of a cup of chocolate frosting to another bowl. Add 1 teaspoon of coconut oil to each bowl, stir and microwave for 15 seconds. Stir until homogeneous, set aside.
PLACE the mini bundt cakes onto a large plate. Spread 1 teaspoon of vanilla frosting onto 3 mini bundt cakes and 1 teaspoon of chocolate frosting onto 3 other bundt cakes. 
COVER each half of the frosted bundt cakes with unfrosted bundt cakes, forming a pumpkin.
DRIZZLE 3 of the pumpkins with vanilla frosting and the 3 other with chocolate frosting. Top with a cinnamon stick.
DECORATE the chocolate frosted pumpkins with bright, festive sprinkles and the vanilla frosted pumpkins with a pinch of ground cinnamon.


NOTE: If your mini bundt cakes puffed up too much in baking, simply cut off the bottom part to even it out. Save the extra cake to make cake pops ;)

Photo and Recipe by Murielle Banackissa