Eggless Pumpkin Semolina Mini Bundt Cakes

Fall is the perfect time to cook with pumpkin. Today I am sharing with you an easy and tasty pumpkin cake recipe. If you are looking for a delicious way to enjoy your pumpkin, or an easy eggless dessert recipe to make for thanksgiving potlucks, then this Eggless Pumpkin Semolina Cake recipe might interest you. This cake is inspired by Eggless Mango Semolina Cake shared by my dear friend ‘Soniya Saluja’ in her blog ‘The Belly Rules The Mind’. I  adapted the same recipe to make these mini bundt cakes. You can find her recipe here.  I made mango semolina cake a couple of times for the potlucks and it’s always a crowd favorite. I replaced the mango pulp in her cake recipe with fresh homemade pumpkin puree.  I made this cake in a mini bundt pan. This cake is so easy to make and tastes delicious.

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Let’s begin the process by keeping all the ingredients ready.

Ingredients:

Measuring cup used: 1 Cup = 250ml

Yields 7 mini bundt cakes.

Semolina/Sooji – 1 cup(I used fine variety)

Granulated White Sugar – 1/2 cup(You can add more as per your taste. I used 1/2 cup)

Baking Powder – 1 Tsp.

Cardamom powder – 1/2 Tsp.

Vegetable oil – 1/4 cup(I used extra light olive oil)

Pumpkin Puree – 1 cup(I used fresh homemade pumpkin puree made using an Instant Pot. You can find the procedure here.)

Pistachios for garnishing(optional)

Procedure:

Step 1:

Add  sooji, sugar, baking powder and cardamom powder in a bowl. Mix well.

Step 2:

Add oil to the above ingredients and mix well.

Step 3:

Add pumpkin puree and mix it again. Rest the batter for 10 minutes. Semolina absorbs the moisture and the batter will thicken. I have shared the procedure to prepare the pumpkin puree here.

Step 4:

Meanwhile, preheat the oven to 350F. I used a  mini bundt cake pan. Spray the inside of the pan with a nonstick cooking spray.

Step 5:

Add the batter in the pan and bake for about 20 minutes. Insert a toothpick and check if they are done. If the toothpick comes out clean, then they are done. Place the pan on a cooling rack for 10 minutes. Loosen the edges and flip the pan carefully on the cooling rack.

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The mini bundt cakes stacked on top of each other look like mini pumpkins. They look  so cute and taste delicious! Mmmmm!!!!

Notes:

1. You can also make this recipe with canned pumpkin pulp.

2. You can substitute cardamom powder with cinnamon powder. My kids sprinkled some cinnamon sugar on top of the baked warm muffins and enjoyed.

2. You can replace pumpkin puree with fresh or canned mango puree to make Mango Semolina Cake

3. You can make this recipe in a 9 by 5 inch loaf pan. The baking time will be around 30 minutes. Bake until toothpick inserted comes out clean.

I made these cakes and rose shaped treats with the same recipe using canned mango pulp.

 

 

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