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Gingerbread Oatmeal Mini Bundt Cakes
Mini Cakes of goodness! These Gingerbread Oatmeal Mini Bundt Cakes are perfect for a holiday brunch or anytime you just want a sweet treat!
Course Dessert
Cuisine American
Keyword easy cake recipes, easy dessert recipes
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 18
Calories 72kcal
- ¾ cup all-purpose flour
- ¼ cup [url]Quaker Oats Quick Oats∞http://www.target.com/p/quaker-oats-quick-oats-42-oz/-/A-13331304[/url]
- ¼ cup brown sugar
- 2 ounces butter
- 2 ½ tablespoons molasses
- 1 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- ½ teaspoons ground cloves
- 1 large egg beaten
- 1 teaspoons baking soda
- 3 tablespoons milk
Preheat oven to 350°F.
Grease a mini bundt cake pan.
In a small saucepan, melt the butter, sugar and molasses on low.
Mix the flour and baking soda in the bowl of your mixer. Add the Quaker Oats Quick Oats and all of the spices.
Add the molasses mixture, beaten egg and the milk to the bowl.
Mix until well blended.
If desired, sprinkle a few quick oats into each cavity of the mini bundt cake pan for the tops of the cakes.
Spoon the batter into the mini bundt cake pan filling about ⅔ full.
Bake about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let rest for about 5-10 minutes.
Move to cooling rack and completely cool.
Serve with cranberry sauce, gingerbread syrup, whipped cream or sifted powdered sugar.
Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg