Looking for a festive fall treat? These mini pumpkin Bundt cakes are perfect for any autumn gathering, combining the warm spices of pumpkin pie with the soft, moist texture of cake.
With their rich pumpkin spice flavor and beautiful shape, these mini bundts are a delightful addition to your collection of pumpkin desserts.
Whether you’re hosting a holiday dinner or just want a cozy dessert for a quiet evening at home, these adorable cakes are sure to impress.
Decorate your bite size treats with a drizzle of maple glaze, a dusting of powdered sugar, or your favorite frosting to add a personal touch.
These cakes are as easy to make as they are delicious, bringing a sweet taste of fall to every bite.
Start by gathering your ingredients.
Heat your oven to 350 degrees F and spray the mini bundt pan with non-stick spray.
In a medium bowl, combine flour,baking powder,baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
In a large mixing bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin until combined. Add the wet ingredients to the dry ingredients and mix until smooth.
Divide the cake batter into the individual bundts, filling it 2/3 full.
Place in the oven and bake for a cooking time of 12-15 minutes or until the center is no longer wet.
Remove the tray from the oven and allow it to cool for 5 minutes.
Place the mini cakes on a wire rack until cool.
For the maple glaze, in a medium bowl,mix the powdered sugar,maple syrup,and vanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
Dip the top of each bundt cake in the glaze and place a cinnamon stick in the center to look like a real pumpkin stem. Dust desired sugar on top.
Store any leftover little pumpkins in an airtight container at room temperature for up to three days or in the refrigerator for longer shelf life.
FAQs
How long to bake mini bundt cakes at 350?
To bake mini Bundt cakes at 350°F, you should typically bake them for about 20 to 25 minutes. However, baking times can vary depending on the size of your mini Bundt pans and the specific recipe you’re using. To ensure they’re done, insert a toothpick or cake tester into the center of a cake. If it comes out clean or with just a few crumbs, the cakes are ready.
How to Make a Regular Sized Bundt Cake
To make a pumpkin bundt cake recipe prepare the Bundt pan by greasing and flouring it well. Preheat your oven to 350°F and bake the cake for 45 to 60 minutes, checking for doneness with a toothpick starting at 45 minutes. Once done, let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Finish by decorating the cake as desired.
Be Sure to Try These Recipes:
- Cute Mini Desserts
- Fall Desserts
- Pumpkin Cake Recipe
- What to do with Extra Pumpkin Pie Filling
- Pumpkin Cupcakes with Chocolate Chips
- Cream Cheese Frosting
Supplies for Mini Pumpkin Bundt Cakes
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mini pumpkin bundt cakes recipe
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon all-spice
- 1⁄4 teaspoon nutmeg
- 1/8 ground black pepper
- 1⁄2 cup olive oil
- 3⁄4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1⁄2 cups pumpkin puree
- 1⁄4 cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks and brown or course sugar for decorating
Instructions
Heat your oven to 350 degrees F and spray the mini bundt pan with non-stick spray.
In a medium bowl, combine flour,baking powder,baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
In a large mixing bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin until combined. Add the wet ingredients to the dry ingredients and mix until smooth.
Divide the cake batter into the individual bundts, filling it 2/3 full. Place in the oven and bake for a cooking time of 12-15 minutes or until the center is no longer wet.
Remove the tray from the oven and allow it to cool for 5 minutes.
Place the mini cakes on a wire rack until cool.
For the maple glaze, in a medium bowl,mix the powdered sugar,maple syrup,and vanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
Dip the top of each bundt cake in the glaze and place a cinnamon stick in the center to look like a real pumpkin stem. Dust desired sugar on top.
Store any leftover little pumpkins in an airtight container at room temperature for up to three days or in the refrigerator for longer shelf life.
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