Indulge in the warm flavors of autumn with our mini pumpkin bundt cakes. Full of pumpkin spice flavor, these little cakes are a must-try for fall festivities.
These mini pumpkin bundt cakes are a celebration of your favorite fall flavors – from the rich pumpkin pie spice aroma to the charming, intricate mini bundt cake design.
Our mini pumpkin bundt cake recipe is designed to capture the essence of fall in every bite.
The star of this mini dessert is pumpkin puree, which brings a natural sweetness and velvety texture to the cakes. With just the right amount of spices, including cinnamon, nutmeg, and cloves, adds warmth and depth to the flavor profile.
Their petite size makes them ideal for individual servings, making them a charming addition to holiday gatherings, parties, or even as a special treat for yourself.
Pumpkin spice mini bundt cakes are one of the best versatile and delicious fall desserts, perfect for various occasions throughout the fall and holiday season. These individual-sized pumpkin cakes capture the warm and comforting flavors of autumn, making them an ideal choice for Thanksgiving,
a Halloween party, fall festivals, and holiday celebrations.
How to Make Mini Pumpkin Bundt Cakes
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.
Relevant Recipes
- Mini Bundt Cakes
- Pumpkin Cake Recipe
- Cream Cheese Frosting
- Pumpkin Dessert recipes
- Cookies Using a Yellow Cake Mix
Mini Pumpkin Spice Bundt Cakes FAQs
Typically, mini bundt cakes are baked at around 350°F for 15 to 25 minutes. To check for doneness, use a toothpick or cake tester in the center of a cake; if it comes out clean or with a few crumbs, the cakes are done.
Mini bundt cake molds typically have a standard size of about 4 inches in diameter and 2 inches in height. However, mini bundt cake pans come in various shapes and sizes, so the exact dimensions may vary slightly depending on the specific pan you’re using.
To successfully remove mini bundt cakes from the pan without sticking, follow these steps: Allow the cakes to cool in the pan for about 10-15 minutes after baking. Then, gently run a knife around the edges to loosen them. Place a cooling rack or plate on top of the pan, invert it, and tap gently to release the cakes. Cool completely before serving or frosting. Properly greasing and flouring the pan before baking can help prevent sticking.
Absolutely! Once baked and cooled, you can wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. They should stay fresh for up to three months.
Yes, you can adapt this recipe for a standard-sized pumpkin bundt cake. Adjust the baking time, which will be longer than for mini bundt cakes. Use a toothpick or cake tester to check for doneness.
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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