Fancy Food Thoughts: Pumpkin Maple Spice Bundt (Vegan/Dairy Free)

You can make these bad boys in a regular cupcake tin, but if you want them to be the cutest, you’ll need a mini fluted pan to make these baby bundts!!

For this new recipe, I wanted to make something that was reminiscent of fall, the holiday’s, and cozying up by the fireplace, all in one bite. These mini bundts completely hit the spot!

The pumpkin spice covered in maple spice icing (there is almost no such thing as too much spice!) is literally a dream come true. Make these for any and every party and holiday coming up, just so you can eat them again!


3 cups flour

1 tablespoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Big pinch of cloves

1 teaspoon salt

1 teaspoon baking powder

2 teaspoon baking soda

1 1/2 cup brown sugar, packed

1 15 ounce can pumpkin

1 1/3 cup canned full fat coconut milk

1 tablespoon apple cider vinegar

2 tablespoons molasses

3/4 cup melted coconut oil

Preheat oven to 350 degrees & grease the pan.

In a medium bowl combine flour, spices, salt, baking powder, baking soda and brown sugar.

In a separate large bowl using a whisk or mixer beat pumpkin, coconut milk, apple cider vinegar, molasses & coconut oil. By hand gently fold dry ingredients into wet with a spatula until just combined. Do not over mix. Batter will be very thick.

Spoon a heaping tablespoon size dollop into the greased mini bundt pan. Bake for 18-20 minutes.

After they’ve finished baking, remove from oven and let sit for only a couple of minutes. Invert onto a cooling rack with a piece of parchment or wax paper underneath. Ice while warm.


2 cups powdered sugar (sift if lumpy)

1 teaspoon maple flavor

A pinch of allspice

1-3 tablespoons non-dairy milk (start with 1 tablespoon and add more to reach your desired consistency)

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