mini almond butter pumpkin bundt cakes

This is one of those recipes that came to me as I was waking up one morning a few weeks ago. I wanted to try using almond butter as a sub for ghee or butter in a recipe…a few alterations later and ta-dah, we now have the cutest little pumpkin bundt cakes to add to our blog. Will be working on a chocolate version very soon!!

If you use the full fat coconut milk option, these cuties can be made dairy free if you don’t have access to raw milk. If walnuts aren’t your nut of choice, toss in the one that is or even add some chocolate chips or cocoa nibs. Perfectly customizeable to your taste preferences.

If you want nuts on what will be the “top” of the cake after they’re done baking, toss a few in the bottom of the pan before you spoon the batter in. Alternately, if you want some on what will be the “bottom” after baking, sprinkle generously onto the batter once you have it spooned into the pan. So pretty either way.

I’ll link to the pan we used here, which only bakes 6 cakes at a time and this recipe makes more than that. So unless you have more than one mini bundt cake pan, you’ll have to bake the first 6 cakes and then the remaining 2-4 using the rest of the batter to bake the other cakes. Batter should be fine setting at room temperature while the first batch is baking. Depending on how full you fill them, you should get 8-10.

Topping/drizzle on them isn’t necessary, but oh so pretty. There are several options listed in the recipe below, so have fun experimenting and enjoy!

mini almond butter pumpkin cakes

  • Servings: 8-10
  • Difficulty: easy
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recipe description here



– 1¼ cup Otto’s Naturals Cassava Flour
– ¾ cup maple sugar
– 1 tbls pumpkin pie spice
– 1 tsp baking soda
– ½ tsp Redmond Real Salt
– ¼ tsp baking powder
– 3 eggs, room temperature
– 1 cup pumpkin puree
– ⅓ raw milk (can sub full fat coconut milk)
– ½ cup almond butter, unsweetened
– 1 tsp vanilla
– ½ cup walnuts + additional for cake tops (optional)
drizzle or topping (optional)
– ½ recipe of our penuche frosting*, powdered sugar drizzle, chocolate ganache or dust with organic powdered sugar


1. Preheat oven to 385° – prepare mini bundt pan according to manufacturer’s directions.
2. Combine cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder in a medium bowl. Whisk to combine, toss diced walnuts in (if using) and set aside.
3. In another bowl, toss in the eggs, pumpkin puree, almond butter a vanilla and whisk well to combine so all eggs are incorporated with almond butter and you have a nice smooth mix.
4. Pour wet mixture into dry and stir to combine. Fill mini bundt pan about ¾ full, the model we used holds approximately ½ cup, so determine the best amount for your pan. Add additional nuts on the tops if you want (which will become the bottom) and bake for 20-24 minutes or until toothpick inserted comes out clean.
5. Cool for 4-5 minutes and turn out onto cooling rack to continue to cool. Top as desired and serve.
*if you use our penuche frosting, us about ⅔ cup powdered sugar for optimal consistency

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