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1. Mini Pumpkin Bundt Cake

(Serving - 2 people)


  • 1/4 cups all-purpose flour

  • 1/2 teaspoons pumpkin pie spice

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon salt 2 tablespoon unsalted butter, softened

  • 1/4 cup granulated sugar

  • 1/2 egg

  • 1/4 teaspoons vanilla extract

  • 1/4 cup plain pureed pumpkin

  • 1/2 tablespoons vegetable oil

  • 1/8 cup milk

  • Powdered sugar for dusting


  • PREHEAT + GREASE: Preheat oven to 325°F. Grease mini bundt cake pan(s). Set aside.

  • MIX + ADD: In a paper bowl, mix flour, pumpkin pie spice, baking soda, and salt. Set aside.

  • CREAM + STIR: In a large bowl cream butter and sugar until light and fluffy. Beat in the eggs, then stir in vanilla, pumpkin puree, and vegetable oil.

  • BEAT + COMBINE: Beat in the flour mixture alternately with the milk

  • DIVIDE + BAKE: Divide batter evenly into prepared pan, till each bundt pan is 3/4 full. Bake for 20 to 22 minutes or until a toothpick inserted into the cake comes out clean.

Pumpkin Spice Latte

(Serving - 2 people)


  • 3 cup whole milk

  • 3/4 cup Pumpkin Puree

  • 1 tsp Pumpkin Pie Spice

  • 1 tsp Vanilla

  • 1/2 cup of sugar


  • HEAT + ADD: In a large saucepan over medium heat, add in the pumpkin, sugar, Pumpkin sp.

  • STIR: Stir until well combined. Add in the vanilla and stir.

  • WHISK: Add in the whole milk and then whisk until well combined and warmed. Heat only till the drink is simmering and do not boil.

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