Fall Edition Pumpkin Cacao Baby Cakes

Introducing Our New Snatched Kitchen Recipe

Â đŸ‘»Â  Fall EditionÂ đŸ‘»

Pumpkin Spice Bundtlettes With Chai Tea Glaze

As you know, at Snatched Kitchen we love our sweets as much as cookie monster......especially when fall comes around. Pumpkin spice; we are here for it! 

So we came up with these Pumpkin Mini Bundt Cakes featuring toasty spices and a chai tea glaze, the perfect treat with a cozy cup of Snatched. The perfect chocolate and pumpkin mix.

Health tip: Whole-grain flour and pumpkin add fiber. 

Cooking tip: If you don’t have a mini (12-well) Bundt pan, bake the batter in a muffin tin, and you’ll still reap the portion-friendly sizing. 

P.s. We make our recipes in our own test kitchen or our registered dietitian hand-selects them personally.



Preheat oven to 350°F (177ÂșC). Coat a 12-well mini Bundt cake pan well with cooking spray and set aside. (Use a muffin tin if you don’t have a mini Bundt pan.)

In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cardamom, and salt. In a large bowl, beat the brown sugar and butter on medium-high until light and fluffy, 3 minutes. Add the egg and beat to combine. Add the pumpkin, maple syrup, and vanilla, stirring to combine. ( if coffee flavor wanted as well HIGHLY RECOMMEND add 1/2 packet of Snatched here ) 

Fold the flour mixture into the pumpkin mixture with a rubber spatula until just combined and no traces of flour are left. Spoon the batter into the prepared pan and bake until a wooden skewer inserted into the center of a cake comes out clean 18–20 minutes. Place the pan on a cooling rack and let cool for 10 minutes. Remove the cakes from the pan and set them flat side down on a serving tray to cool completely.

Sift the confectioner’s sugar into a small bowl. Add the chai tea and stir until smooth. Drizzle the glaze over the cakes and let them sit at room temperature until the glaze has set. Then enjoy with a side of Snatched for the perfect breakfast or dessert!

Cooking Tip: You can store in an airtight container at room temperature for up to 4 days.

Serving Size: 1 cake | Serves: 12

Nutrition (per serving): Calories: 180; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 26mg; Sodium: 225mg; Carbohydrate: 34g; Dietary Fiber: 3g; Sugar: 19g; Protein: 3g

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