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Pumpkin No Spice Baby Bundt Cake

Enjoy the taste of Pumpkin without the Spice....yummy!
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Ingredients Method

Ingredients
  

  • 1 1/2 C all-purpose flour
  • 3/4 C granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice, I used Cinnamon
  • 1/4 tsp salt
  • 1 1/2 C pumpkin puree, i used 1 C pumpkin puree and 1/2 C mashed ripe bananas
  • 1 egg
  • 1/4 C melted butter
  • 1 tsp vanilla extract
  • 4 oz cream cheese, room temp, for Cream Cheese Filling
  • 2 tbsp granulated sugar for Cream Cheese Filling
  • 1 tsp all-purpose flour for Cream Cheese Filling
  • 1 tsp milk for Cream Cheese Filling
  • 1/2 tsp vanilla extract for Cream Cheese Filling
  • mini chocolate chips to taste

Method
 

  1. Preheat Oven to 350
  2. Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice (or cinnamon) and salt to a large bowl and mix to combine, set aside.
  3. In another bowl whisk together pumpkin puree (and bananas if using), egg, cooled melted butter and vanilla extract until combined.
  4. Add wet ingredients to dry ingredients mixing using a rubber spatula until combined.
  5. Scoop batter into a greased pan, about 3/4 full. (I used 2 6" baby bundt pans).
  6. Prepare Cream Cheese Filling by whisking together cream cheese, granulated sugar, all-purpose flour, milk and vanilla extract.
  7. Spoon Cream Cheese Mixture into pan evenly. Top with remaining batter.
  8. Tap pans on counter to level.
  9. Add chocolate chips to batter or cream cheese if desired.
  10. Bake 20 minutes or until set. Cool. Remove from Pans and Enjoy!