Pumpkin-Sausage Mini Bundt Cake

I think there’s nothing sweeter than a personalized portion and these mini bundts take the cake! They’re perfect for dinner parties, bake sales or  the perfect single serving whenever you want.


  • 3 c. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 3 c. sugar
  • 1 c. oil
  • 4 eggs
  • 2/3 c. water
  • 2 c. fresh pumpkin pulp
  • 4 links of sweet Italian sausage (chopped)


  • Cook the sausage, drain on a paper towel and let cool.
  • Sift flour, baking soda, salt, cinnamon, nutmeg, ginger and sugar into bowl and form a well or place in a kitchen aid mixer bowl.
  •  Add oil, eggs, water and pumpkin. Beat until smooth.
  • Spray a mini bundt pan with cooking spray and flour.
  • Add batter to each mold and add even amounts of chopped sausage.
  • Bake at 350 degrees for 50 to 60 minutes.
  • Let cool and top with pumpkin butter glaze (recipe found in my blog).

Batter  sausage  bundt batter2  Cake8


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