We’ve spent lots of time watching football this fall. My daughter is a cheerleader at our local high school, so our weeks are filled with time in the stands cheering on the team. My brother is a coach for University of Kentucky, so Saturdays we cheer on the Cats. Sundays, we route for my husband’s favorite team – the Broncos.
These Pumpkin Bundt Cakes are adapted from my Madeleine recipe in my grain-free cookbook. They’re subtly sweet, have a nice hint of pumpkin and also travel really well.
When I posted a pic of these on Instagram, many of you asked for information on the Bundt cake pan. Here’s the pan I used. While I love cooking with glass and stainless steel, I have yet to find a mini Bundt pan that’s made with those materials. If you know of some, please share in the comments below!