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Pumpkin No Spice Baby Bundt Cake

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

Instructions
 

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