Moist Orange Mint And Pumpkin Bundt Cupcakes

Moist Orange Mint And Pumpkin Bundt Cupcakes


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This moist bundt cake recipe doesn't need frosting to make it tasty! Enjoy a cake that is packed with pumpkin-orange flavor with a little mint kick.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

10-12 servings


  • 1 C. pumpkin puree
  • 2 sticks butter, softened
  • 1 C. sugar
  • 2 T. orange zest
  • 2 T. orange juice
  • 1 tsp. mint extract
  • 5 egg whites
  • 3 egg yolks
  • 1 ½ C. flour
  • 1 ½ tsp. baking powder
  • Dash salt

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Preheat oven to 350 degrees. In a large bowl, use an electric mixer to cream together butter and orange zest. Add in sugar, orange juice, and mint extract; beat until fluffy. Add in egg yolks one at a time and then pumpkin puree. Mix in flour, baking powder, and salt until well combined. In a separate bowl, whip egg whites until soft peaks form; fold gently into batter. Pour batter into a heavily greased mini bundt pan (or a full-sized bundt pan) and bake for 50 minutes until and inserted knife comes out clean. Let cool, remove from pan, and dust with powdered sugar.

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