Pumpkin Mini Bundt Cakes
These mini pumpkin bundt cakes are an easy fall dessert made with pumpkin puree, warm spices and a sweet maple glaze.
Baked in a mini Bundt pan, they have the perfect little pumpkin shape for Halloween, Thanksgiving or any fall get-together.
Each cake is perfectly portioned for serving and looks festive without a lot of extra work. Add a cinnamon stick to the center for an easy pumpkin stem that makes them even more fun for the season.
This recipe is simple enough for everyday fall baking but cute enough to add to a holiday dessert table.
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Why You’ll Love These Mini Pumpkin Cakes
- Easy dessert recipe – Simple ingredients and very little decorating are needed.
- Full of pumpkin spice flavor – Pumpkin puree and warm spices give each cake plenty of fall flavor.
- Perfect individual size – Everyone gets their own little Bundt cake.
- Festive for fall – The Bundt shape and cinnamon stick make the cakes look like mini pumpkins.
- Great for entertaining – Make them for Halloween parties, a Thanksgiving dessert or a fall dessert table.
What Are Mini Pumpkin Bundt Cakes Made Of?
- Pumpkin puree – Gives the cakes their pumpkin flavor and soft texture.
- All-purpose flour – Provides the structure for the mini bundt cakes.
- Warm spices – Cinnamon, ginger, allspice and nutmeg give the cakes their classic pumpkin spice flavor.
- Olive oil – Keeps the cakes soft without using butter in the batter.
- Eggs – Help bind the ingredients together.
- Sugar – Sweetens the pumpkin cake batter.
- Maple glaze – A simple combination of powdered sugar, maple syrup and vanilla finishes the cakes.
How to Make Mini Pumpkin Bundt Cakes
- Grease your bundt pan well. Use baking spray with flour or brush with melted butter and a dusting of flour to prevent sticking, especially around the ridges.
- Bring your ingredients to room temperature.This helps everything mix more evenly and results in a smoother batter.
- Start by mixing olive oil, sugar, vanilla, eggs, and pumpkin in a large bowl.
- Combine with the dry ingredients until the batter is smooth, then divide it evenly into the bundt pan molds, filling each one about 2/3 full.
- Bake at 350°F for 12–15 minutes, then cool on a wire rack.
- For the glaze, whisk together powdered sugar, maple syrup, and vanilla, thinning with water if needed.
- Dip each cooled cake in the glaze, add a cinnamon stick “stem,” and sprinkle with sugar for decoration.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Mini pumpkin Bundt cakes bake at 350°F for about 12–15 minutes. Insert a toothpick into the center of a cake to check for doneness.
Grease the mini Bundt pan thoroughly, paying special attention to all the small ridges and the center tube. Let the cakes cool for about 5 minutes before carefully removing them from the pan.
Yes. You can make the cakes ahead of time and store them in an airtight container. For the best presentation, wait to add the maple glaze until closer to serving.
Yes. Freeze the cakes without the glaze in an airtight container for up to 2 months. Thaw at room temperature, then glaze before serving.
Absolutely! Freeze them unglazed in an airtight container for up to 2 months. Thaw at room temperature, then glaze before serving.
More Desserts to Try
- Cute mini desserts are perfect for parties or gifting—small in size but big on flavor and charm.
- You’ll love these mini pumpkin desserts that are just as festive and cozy as a full-sized treat, but easier to serve and share.
- Warm up your kitchen with cozy fall cake recipes that bring comfort and seasonal flavor to every bite.
- Wondering what to do with extra pumpkin pie filling? Try one of these creative and delicious ways to use every last spoonful.
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Pumpkin mini bundt cake recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon all-spice
- ¼ teaspoon nutmeg
- ⅛ ground black pepper
- ½ cup olive oil
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups pumpkin puree
- ¼ 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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